Asparagus Risotto (Chicken Optional)

This version of risotto is packed with fresh vegetables, and the method is streamlined for today’s busy lifestyle. Serve and accompaniment to chicken, salmon or ham. This entree is filling, healthy and yet delicious with a lovely accent of rosemary.  Enjoy!

Modified Recipe, original by Donna Washburn & Heather Butt, Complete Gluten-Free Cookbook, 2007

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4-6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Ready in: 40-45 minutes

Ingredients

• 1 lb asparagus
• 2 tsp olive oil
• 1 medium onion, chopped
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 cup baby carrots, sliced in half lengthwise
• 1 cup Arborio rice (or short grain rice or quinoa)
• 1 1/2 cup vegetable stock
• 1/2 cup dry white wine (or increase veg stock to 2 cups)
• 1 tsp dried rosemary
• salt and pepper to taste
• chicken - 4 -6 servings (rotisserie to save time if desired)

Instructions

1. Bend asparagus spears and snap off woody ends at the natural breaking point. Cut spears into 1- inch pieces; set stalk and tips aside.
2. In a large pot, heat olive oil over medium heat. Add garlic, onion, bell pepper, carrots, and rice.  Cook, stirring 5-7 minutes, or until vegetables are soft.
3. Stir in stock, wine, rosemary and aspargus stalks (reserving tender tips). Bring to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
4. Quickly add tender asparagus tips on top, without stirring. cover and simmer for 10 minutes, or until rice is tender and liquid is absorbed. Season to taste with salt and pepper. Serve immediately to keep the creamy texture and or with an accompaniment of chicken (or other alternative).

Nutrition Information (per serving of risotto only): calories: 179; fat: 2g; sat fat: 0g; sodium:193mg; carbohydrate:35g; fiber: 2g; calcium: 44mg