Spring Asparagus Risotto Recipe
Recipe By Skinny Taste
Creamy asparagus risotto, cooked with fresh herbs, parmigiano-reggiano and a touch of lemon. Perfect spring meatless main dish or wonderful topped with grilled shrimp or scallops.
4
15 Rating -
Rate
Non Vegdiet
40minstotal
5minsPrep
30minsCook
40m.total
5m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Asparagus Risotto Recipe
- 1.13 cup low sodium chicken or vegetable broth
- 1/2 teaspoon olive oil
- 0.08 cup shallots, chopped
- 1/4 cup arborio rice
- 1/2 ounce dry white wine
- 0.19 pound thin asparagus spears, tough ends trimmed, cut 2 inches long
- 1/4-1/2 teaspoon Fresh lemon juice
- 0.06 cup chopped fresh parsley
- 0.06 cup freshly grated Parmigiano Reggiano, plus more for serving
- As required salt and fresh cracked pepper
- 1/4 teaspoon grated lemon zest for garnish
Nutrition
value
value
472
calories per serving
10 g Fat43 g Protein45 g Carbs3 g FiberOther
Current Totals
- Fat10g
- Protein43g
- Carbs45g
- Fiber3g
MacroNutrients
- Carbs45g
- Protein43g
- Fiber3g
Fats
- Fat10g
Vitamins & Minerals
- Calcium74mg
- Iron5mg
- Vitamin A303mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B971mcg
- Vitamin B120mcg
- Vitamin C19mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium81mg
- Manganese< 1mg
- Phosphorus350mg
- Selenium35mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Skinny Taste