Spring Risotto with Asparagus & Peas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, cheesy risotto brightened with tender spring asparagus and sweet peas. This elegant dish celebrates fresh seasonal produce and makes an impressive vegetarian main or generous side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups low-sodium chicken broth
- 4 tablespoons unsalted butter, (divided)
- 1 bunch asparagus (preferably thin, trimmed, and cut into 1-in (2.5-cm) pieces)
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1 medium yellow onion, (finely chopped)
- 2 cloves garlic, (minced)
- 1½ cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmigiano-Reggiano, (plus more for serving)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1099mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 198mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1099MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.