Main courseVegetarian€€
Perfect Creamy Risotto with Young Asparagus, Lemon, and Fresh Mint
Asparagus risotto is the queen of spring dishes. This recipe combines the tenderness of young asparagus, the freshness of lemon, and the creamy texture of rice for a top-notch, balanced lunch.
Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
2
Recipe
ARBORIO RICE, ARBORIO
160 gAsparagus, green, raw
400 gShallots, bulb, peeled, root removed, raw
1 mediumGarlic, raw
2 cloveAlcoholic beverage, wine, table, white
50 mlSoup, SWANSON, vegetable broth
700 mlCheese, parmesan, grated
30 gOil, olive, extra virgin
1 tbspButter, stick, unsalted
10 gLemon peel, raw
0.5 pieceMINT
Salt, table, iodized
Per servingTotal
Calories:553.2 kcal1106.4 kcal
Protein:13.8 g27.5 g
Carbohydrates:80.6 g161.2 g
Fiber:4.3 g8.6 g
Water:569.3 ml1138.6 ml
Fat:16 g31.9 g
Micronutrients
Sugar:3 g6 g
Saturated fat:6.1 g12.2 g
Cholesterol:23.7 mg47.3 mg
Sodium:1339 mg2677.9 mg
Potassium:723.1 mg1446.2 mg
Calcium:194.4 mg388.8 mg
Iron:1.4 mg2.8 mg
Magnesium:42 mg84 mg
Zinc:2.1 mg4.1 mg
Phosphorus:231 mg462 mg
Vitamin C:22.6 mg45.1 mg
Vitamin A:122.6 µg245.1 µg
Vitamin D:0.1 µg0.2 µg
Vitamin B12:0.2 µg0.4 µg
Instructions
1
Break off the woody ends of the asparagus. Place these ends in a pot with the stock base and simmer for 10 minutes to infuse the liquid with flavor. Cut the remaining tender parts of the asparagus into rounds, leaving the tips whole.
2
In a pan, sauté finely chopped shallot in olive oil. Once translucent, add the rice and toast it for 2 minutes until the edges of the grains become transparent. Add chopped garlic and stir for 30 seconds.
3
Pour in the white wine and cook until the liquid has completely evaporated.
4
Begin gradually adding the hot strained stock (without the woody pieces). Add one ladle at a time, stirring, and only add the next ladle once the rice has absorbed the previous one.
5
After 10 minutes of cooking, stir the sliced asparagus rounds into the risotto. 5 minutes before the end of cooking, add the whole tips as well.
6
Once the rice is "al dente," remove the pan from the heat. For the final creaminess (mantecatura), stir in cold butter, grated Parmesan, lemon zest, and chopped mint.
7
Cover for 2 minutes, then plate the risotto and serve with freshly ground pepper.
Nutritional benefits
Thanks to the high content of asparagine and fiber in asparagus, this meal supports kidney function and aids the body's natural detoxification.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.