Easy Asparagus Risotto Recipe

Asparagus Risotto is full with the goodness of true Italian flavors . Every bite of Asparagus is deliciously tasty. In every party menu this dish should be included if you really want to give a sinful Italian treat to your guests.


Main Ingredient


 Asparagus1 Pound, cut into 2" pieces, tips reserved
 Olive oil1 Tablespoon
 Arborio rice1 Cup (16 tbs)
 Finely chopped onions1⁄2 Cup (8 tbs)
 Defatted chicken stock2 Cup (32 tbs)
 Sun dried tomato halves4 , reconstituted and chopped
 Chopped fresh parsley2 Tablespoon
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1021 Calories from Fat 217

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 7.5 g37.7%

Trans Fat 0 g

Cholesterol 26.4 mg

Sodium 1435.1 mg59.8%

Total Carbohydrates 172 g57.5%

Dietary Fiber 12.6 g50.4%

Sugars 26.2 g

Protein 34 g68.5%

Vitamin A 123.4% Vitamin C 122%

Calcium 70.1% Iron 82.1%

*Based on a 2000 Calorie diet


In a large frying pan of rapidly boiling water, blanch the asparagus tips for 2 to 3 minutes, or until vivid green.
Remove the asparagus from the pan and set aside; reserve the cooking water.
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice and onions.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the reserved cooking water.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the asparagus (except for the tips), tomatoes and parsley.
Microwave for 1 minute, or until heated through.