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Creamy Asparagus Risotto
Source: dLife

A creamy asparagus and rice dish.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 268.7
Total Carbs 48.2 g
Dietary Fiber 2.0 g
Sugars 2.6 g
Total Fat 2.9 g
Saturated Fat 0.7 g
Unsaturated Fat 0.7 g
Potassium 0.0 mg
Protein 8.2 g
Sodium 100.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 3 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 cup  fresh chopped onion
6 cup  fat free unsalted beef broth
2 cup  Rice, arborio, white, dry
1 cup  white wine
0 1/2 tsp  ground thyme
1 tbsp  fresh lemon peel
1 cup  fresh asparagus
8 cup  romaine lettuce
1 pinch  fresh thyme
  1. In a large nonstick pot, heat up the oil.
  2. Add the onion, sauteing over medium heat until onion is soft, usually about 4 minutes.
  3. In another pot, heat the beef stock to a simmer, keep hot.
  4. Add the rice to the onion. Cook, stirring, for 1 minute. Add the wine and continue cooking, stirring continuously until the liquid is absorbed.
  5. Add a cup of the stock to the rice, stirring, until all of the liquid has been absorbed.
  6. Continue adding stock, 1/2 cup at a time, continuously stirring after each pour until all of it is absorbed. Continue until all stock is used and the risotto is creamy and just tender to the bite.
  7. Stir in the thyme and lemon zest.
  8. Blanch the asparagus tips for 1 minute in boiling water. Drain. Gently stir into the risotto.
  9. Place a lettuce cup on each of 8 serving plates. Fill each with 1 cup of the risotto. Garnish with a sprig of thyme, if desired.

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