Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Asparagus Risotto Recipe
    Lost? Site Map

    Asparagus Risotto

    Asparagus Risotto. Photo by vrvrvr

    1/4 Photos of Asparagus Risotto

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Derf's Note:

    Goes well with any meat course, from Canadian Diabetes Association

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
    2. 2
      Melt margarine in a saucepan or flame proof casserole.
    3. 3
      Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
    4. 4
      Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
    5. 5
      Add asparagus tips, simmer 5 minutes longer.
    6. 6
      Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
    7. 7
      Let stand, covered, 5 minutes.
    8. 8
      Sprinkle with remaining parmesan.
    9. 9
      Diabetic- 2 starchy and 1/2 fat choices.

    Ratings & Reviews:

    • on October 16, 2002

      55

      Dorothy, I don't know how you do it, but this is another AWESOME recipe. The asparagus was cooked just right and the flavor was out of this world. It also looked very pretty with the bright green of the veggie and the snow white of the rice. I am not sure if I will ever be able to eat asparagus any other way. Thanks for spoiling me!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 23, 2004

      45

      This was tasty! However, I think next time I make this I will steam the asparagus seperately and add it just before serving, as it really overpowered everything else in the dish. But the texture was great, a yummy lowfat risotto!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2012

      35

      We just weren't crazy about it. I used vegetable stock, which may have affected the taste, I don't know. I tried to liven it up a bit with crispy bacon as a topping. It was fine for a weeknight meal, but it didn't excite anyone. The asparagus seemed both overpowering and lost at the same time; I think I prefer to eat it alone (roasted - mmmmmm, delicious) for maximum enjoyment.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    Advertisement

    Nutritional Facts for Asparagus Risotto

    Serving Size: 1 (186 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 165.1
     
    Calories from Fat 28
    17%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 1.4 mg
    0%
    Sodium 361.5 mg
    15%
    Total Carbohydrate 27.6 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.5 g
    6%
    Protein 5.8 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites