Green Risotto with Asparagus and Arugula

RECIPESPLUS
11Ingredients
50Minutes
560Calories

Ingredients

US|METRIC
  • 1 pound asparagus (green, trimmed)
  • 1/4 cup olive oil (+ 1 tbsp)
  • 1 onion (chopped)
  • 7 ounces risotto rice
  • 1/2 cup dry white wine
  • 3 1/4 cups vegetable stock
  • 1/3 cup pine nuts (toasted)
  • 2 cloves garlic (crushed)
  • 3 tablespoons butter (cut into pieces)
  • 1/3 cup Parmesan cheese (grated + shavings, to garnish)
  • 5 cups arugula (washed)
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    Directions

    1. Cook asparagus in boiling salted water for about 5 mins. Drain, run under cold water then cut into 3/4 inch pieces. Heat 1 tbsp oil and sweat onions until softened. Add rice and sauté for 2-3 mins. Gradually add wine and stock, 1/4 cup at a time, letting liquid absorb before adding more, around 30-35 mins.
    2. Reserve a little asparagus for garnish, then mash remainder with pine nuts, garlic and 1/4 cup olive oil to make a thick pesto. Season. Add to risotto along with butter and grated cheese. Season and distribute between serving bowls, sprinkle with reserved asparagus, arugula and Parmesan shavings.
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    NutritionView More

    560Calories
    Sodium40% DV970mg
    Fat51% DV33g
    Protein24% DV12g
    Carbs17% DV52g
    Fiber20% DV5g
    Calories560Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol30mg10%
    Sodium970mg40%
    Potassium500mg14%
    Protein12g24%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A45%
    Vitamin C20%
    Calcium20%
    Iron30%

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

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