Looking for new dinner ideas? This hearty and easy asparagus risotto recipe is rich and delicious – a treat for both vegetarians & meat-eaters alike. This is a perfect recipe to try this spring while there is plenty of fresh asparagus around! This recipe makes about 4 servings.
4 cups vegetable broth
2 tablespoons olive oil
1 cup Arborio rice
1 1/2 pounds asparagus, ends trimmed and cut into 2-inch pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese
In a saucepan, bring broth to a simmer.
Heat olive oil in a large pot. Add the rice, and cook, stirring, until rice is browned (about 5 minutes). Stir in the broth about 1/2 cup at a time. Continue cooking, stirring constantly until almost all of the broth is absorbed before adding more. Cook about 20 minutes, or until rice is al dente; add hot water if you need more liquid. About 5 minutes before the rice is done, add asparagus, butter, and parmesan. Cook until the asparagus is tender, but still crisp. Enjoy!
Other vegetarian recipes you might enjoy:
Want to learn more about Meatless Monday? Visit their site by clicking here.
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