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spring-risotto-with-asparagus-and-leek-recipe

Spring Risotto With Asparagus And Leek

A fresh and vibrant risotto perfect for spring, featuring asparagus and leek.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 1 large Leek sliced and cleaned
  • 4 cups Vegetable broth kept warm
  • ½ cup Dry white wine
  • ½ cup Grated Parmesan cheese
  • 2 tablespoons Olive oil
  • 1 clove Garlic minced
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large saucepan over medium heat. Add the leek and garlic, and cook until softened, about 5 minutes.
  2. 2. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
  3. 3. Pour in the white wine and cook until it has evaporated, about 2 minutes.
  4. 4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  5. 5. About 5 minutes before the risotto is done, stir in the asparagus pieces.
  6. 6. Once the rice is cooked and the asparagus is tender, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  7. 7. Serve the risotto hot, garnished with extra Parmesan if desired.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Risotto, Spring
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