Creamy Garlic & Parmesan Risotto with Roasted Asparagus

A classic Italian risotto, creamy and rich with garlic and parmesan cheese, served with tender roasted asparagus.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.58/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundAsparagus(trimmed)

£3.50

3tablespoonsOlive oil(divided)

£0.30

1teaspoonSalt(divided)

£0.01

0.5teaspoonBlack pepper(divided)

£0.02

6cupsVegetable broth(low sodium)

£1.20

1.5cupsArborio rice

£1.10

0.5mediumYellow onion(finely chopped)

£0.25

4clovesGarlic(minced)

£0.15

0.5cupDry white wine(optional, such as Pinot Grigio)

£1.50

0.5cupParmesan cheese(freshly grated, plus more for serving)

£1.75

2tablespoonsButter(unsalted)

£0.20

2tablespoonsFresh parsley(chopped, for garnish)

£0.35

Total Cost

£10.33

£2.58 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 10-15 minutes, or until tender and slightly browned.
2.
While asparagus is roasting, heat vegetable broth in a saucepan over low heat; keep warm.
3.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
4.
Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes, until rice is translucent at the edges.
5.
If using, pour in white wine and cook, stirring, until absorbed, about 2 minutes.
6.
Begin adding the warm vegetable broth, 1 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. Continue until the rice is creamy and al dente, about 20-25 minutes. You may not need to use all the broth.
7.
Remove the pot from the heat. Stir in butter, Parmesan cheese, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Stir until cheese and butter are melted and the risotto is creamy.
8.
Serve risotto immediately, topped with roasted asparagus and garnished with fresh parsley and additional Parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (300g)

485 kcal / 2029 kJ

Carbs

52g

20% of RDA

Fat

22g

31% of RDA

Protein

16g

32% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Use a good quality vegetable broth for the best flavor.

Don't rinse the Arborio rice before cooking, as the starch is needed for the creamy texture.

Stir the risotto frequently to help release the starches and create a creamy texture.

The risotto should be slightly loose, not dry. Add more broth if needed.

Cooking Equipment

Oven

Stove

Large pot or Dutch oven

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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