Asparagus Risotto

  • Preparation 20 MIN
    Cooking 25 MIN



  1. In a saucepan, sauté the onion in the oil over medium heat until translucent, about 5 minutes. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry.
  2. Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper.
  3. After 20 minutes of cooking, the rice should be al dente. Add the asparagus and Parmesan cheese and stir to combine. Adjust the seasoning.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With 30% less-sodium commercial broth

Content % Daily Value
Calories 400  
Total Fat 9 g  
Saturated Fat 3 g  
Sodium (salt) 750 mg  
Carbohydrates 63 g  
Fibre 4 g  
Protein 13 g