Easy Asparagus Risotto

Photo courtesy of Sunset Magazine

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:

Sweet Potatoes with Coconut, Pomegranate, and Lime

Vegetarian Skinny Cowboy Soup

Cold Asian Vegetable Pasta Salad

Vegetarian Sweet Potato Risotto

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