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Asparagus Risotto Recipe

Looking for an easy Asparagus Risotto recipe? Learn how to make Asparagus Risotto using healthy ingredients.


Submitted by perfection2

Makes 5 servings



This is time consuming but worth it. The rice should be raw, uncooked.

Recipe Ingredients for Asparagus Risotto

1/2 cup Asparagus
0.5 cup, chopped Onions
1.5 serving Garlic Cloves
2 cup pieces Mushrooms
32 oz Organic Vegetable Broth
1 cup Rice, White, Long-grain, Regular, Cooked

Recipe Directions for Asparagus Risotto

chop 1 bunch of asparagus into small bite size pieces. Dice onion, mince garlic, and chop mushrooms. Saute asparagus and onion in 1 TBSP extra virgin olive oil for about 5 minutes or until tender. Add garlic and saute another minute. Add chopped mushroom and saute until mushrooms are tender. Remove from skillet into bowl and set aside. Bring 32oz vegetable broth to a boil and simmer to keep hot. In same skillet used for vegetables, pour 1TBSP olive oil and uncooked rice. When rice begins to brown add 1 ladle of hot broth to skillet. When liquid cooks off, do it again and continue 1 ladle at a time until you use all broth. Then add vegetables to skillet and heat thru. This serves 4 to 5 people.
Categories

Saute

Nutrition Facts
Serving Size 339.3g
Amount Per Serving
Calories
83
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Sodium
320mg
13%
Potassium
297mg
8%
Total Carbohydrates
17.5g
6%
Dietary Fiber
2.1g
8%
Sugars
2.9g
Protein
2.8g
Vitamin A 4% Vitamin C 8%
Calcium 1% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
A
  Good points
  • Very low in saturated fat
  • High in iron
  • High in manganese
  • Very high in niacin
  • High in pantothenic acid
  • High in riboflavin
  • Very high in selenium
  •   Bad points
  • High in sodium
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