Asparagus Risotto

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 6
  • About This Recipe

    “Goes well with any meat course, from Canadian Diabetes Association”

    Ingredients

  • 1/2 lbfresh asparagus
  • 1tablespoon margarine or 1tablespoonbutter
  • 1smallonion, chopped
  • 1cupuncooked long grain rice
  • 2 1/2 cupshot chicken broth
  • 2tablespoonsgrated parmesan cheese
  • salt
  • fresh ground pepper
  • Directions

  • Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
  • Melt margarine in a saucepan or flame proof casserole.
  • Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft.
  • Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.
  • Add asparagus tips, simmer 5 minutes longer.
  • Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining parmesan.
  • Diabetic- 2 starchy and 1/2 fat choices.
  • Reviews

  • “Dorothy, I don’t know how you do it, but this is another AWESOME recipe.The asparagus was cooked just right and the flavor was out of this world. It also looked very pretty with the bright green of the veggie and the snow white of the rice. I am not sure if I will ever be able to eat asparagus any other way.Thanks for spoiling me!!”

  • “This was tasty!However, I think next time I make this I will steam the asparagus seperately and add it just before serving, as it really overpowered everything else in the dish.But the texture was great, a yummy lowfat risotto!”

  • “We just weren’t crazy about it.I used vegetable stock, which may have affected the taste, I don’t know.I tried to liven it up a bit with crispy bacon as a topping.It was fine for a weeknight meal, but it didn’t excite anyone.The asparagus seemed both overpowering and lost at the same time; I think I prefer to eat it alone (roasted – mmmmmm, delicious) for maximum enjoyment.”

  • “Absolutely delicious!!! best i have ever had! it was soooo easy and quick to make. Thank you for this wonderful recipe (;”

  • “Good and Healthy side dish. Easy to make.”

  • “This was a hit with the whole family! If you follow the recipe exactly, it’s perfectly seasoned and wonderful!It’s been added to my list of keepers!!Thanks for another good one, Derf!!!”

  • “This dish was PHENOMENAL!Easy to make!We loved it so much we are having it again tonight!”

  • “Excellent recipe!Tasty, and pretty.The one downside: doesn’t reheat very well.”

  • “In my opinion long grain rice doesn’t work as well as arborio rice (I have tried almost any kind of rice with risotto and long grain rice just doesn’t make it…)If it is needed to reduce saturated fat in the dish, olive oil is a sound alternative.Furthermore: Use vegetable stock!Normally I use 4 cups of broth per one cup of rice but I use arborio…I would add more herbs to the recipe but that’s just me…Eventually I will post my asparagus risotto recipe.”

  • “I love this dish!Satisfying flavours, texture and appearance….used olive oil instead of butter or margarine, used an electric skillet instead of a saucepan, used converted rice instead of regular…and it’s spectacular. So thanks for a new asparagus recipe Derf”

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