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    You are in: Home / Recipes / Asparagus Risotto Recipe
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    Asparagus Risotto

    Asparagus Risotto. Photo by Annacia

    1/6 Photos of Asparagus Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Baby Kato's Note:

    This was one of my dad's recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. Very, very tasty. I hope you enjoy this dish as much as we do.

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    Units: US | Metric


    1. 1
      Using a 3 quart dish, combine onion, mushrooms, oil and butter.
    2. 2
      Cover and place in microwave on high for 5 minutes.
    3. 3
      Stir in rice, broth, wine and turmeric.
    4. 4
      Cover again and microwave on high for 15 minutes.
    5. 5
      Cut asparagus into 1 inch pieces.
    6. 6
      Next, stir rice mixture and microwave on high uncovered for 10 minutes.
    7. 7
      Now with a fork toss the asparagus into the rice.
    8. 8
      Cover and microwave on high for 5 minutes more.
    9. 9
      Remove the rice from the microwave and let stand (covered), for 5 minutes.
    10. 10
      Stir in the parmesan cheese with fork and season with salt and pepper.
    11. 11

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on April 18, 2011


      I liked this but it needs more flavor for me. Maybe sneak some garlic in somewhere. I would also recommend cooking the asparagus for two minutes so it is not mushy. I love the ease of this recipe. Wente to the Market 4/2011.

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    • on December 12, 2010


      This was the perfect side for lemon herb chicken breasts. The arborio came out fluffy and tender but not mushy. I used the veggie broth. This recipe could easily be the star of the table, it has wonderful flavor and the asparagus was cooked beautifully. What a treat! The parm is a must in my opinion. I didn't have any mushrooms but they will be added the next time I make this. :D

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    • on December 08, 2008


      I love this risotto because it's made in the microwave. I used only 2 tbs of olive oil, no butter. I used 1 large red onion, 1/2 lb mushroom. And to reduce the fat, I omitted the parmesan. Thanks Baby Kato. I loved it. Made for Market tag.

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    Read All Reviews (9)


    Nutritional Facts for Asparagus Risotto

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 594.7
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 6.5 g
    Cholesterol 22.5 mg
    Sodium 1425.8 mg
    Total Carbohydrate 87.4 g
    Dietary Fiber 4.8 g
    Sugars 3.4 g
    Protein 16.7 g

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