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
Want to learn more about Meatless Monday? Visit their site by clicking here.