The perfect summer dish from our friends at Whole Foods


  • 10 asparagus spears, garnis, cut into 3/4-inch pieces, cuits et rincés à l'eau froide
  • 32 ounces low-sodium chicken broth, divisé
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup finely chopped onions
  • 1 cup uncooked arborio rice
  • 1/2 tasse de parmesan râpé, divisé
  • Sel et poivre noir moulu, à déguster
  • 1 tablespoon finely chopped chives, (optionnel)


While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onions and cook until softened, 2 à 3 minutes. Add rice and cook 2 minutes, en remuant souvent.

Ajouter 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, sur 1 minute. Ajouter 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, sur 20 minutes plus. (Reserve any remaining broth for another use.)

Remove pot from heat and stir in 1/3 cup cheese, asparagus and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Servir immédiatement.

Information nutritionnelle

Par portion: 350 calories (110 à partir de matières grasses), 12g lipides, 4g de graisses saturées, 30mg de cholestérol, 730mg de sodium, 45g de glucides (3g de fibres alimentaires, 5g de sucre), 15g de protéines