9Ingredients
660Calories
45Minutes

Ingredients

  • 2 tablespoons unsalted butter (divided)
  • 1/2 cup shallots (chopped)
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 4 cups chicken stock (or vegetable stock for vegetarian option*)
  • 1/2 pound asparagus (trimmed, tips cut off, tough skins of the spears peeled, if working with thick apparatus spears, and the spears cut into thin disks)
  • 1/2 cup grated parmesan cheese (freshly)
  • salt
  • pepper
Read Directions

NutritionView more

660Calories
Sodium49%DV1180mg
Fat31%DV20g
Protein55%DV28g
Carbs31%DV92g
Fiber20%DV5g

PER SERVING *

Calories660Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat9g45%
Trans Fat
Cholesterol55mg18%
Sodium1180mg49%
Potassium850mg24%
Protein28g55%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate92g31%
Dietary Fiber5g20%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(6)

Yummly User
It was amazing! The only thing I changed is that I used lemon juice instead of white wine and I didn’t dilute it with water. I also cooked mine longer so that it wasn’t as runny as the picture. So delicious!
Felicia N. 20 Mar
Simple and delicious!
Michael 18 Oct 2017
Very very good!!! Added shrimp even better
Troy Bankhead 24 Aug 2017
I've made this recipe at least 20 times over the past year or so and every time it's an absolute hit!
Judy J. 30 Jul 2017
Excellent! Didn't have the white wine, so used the lemon juice. Beautiful, creamy risotto every time. Make this often as we love it so much!
Connie Holboy 27 May 2017
Yum! Love this recipe! Mine seemed a little salty...I think I might try a low sodium chicken stock next time.