The perfect summer dish from our friends at Whole Foods


  • 10 asparagus spears, assettato, cut into 3/4-inch pieces, cotti e sciacquati in acqua fredda
  • 32 ounces low-sodium chicken broth, diviso
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup finely chopped onions
  • 1 cup uncooked arborio rice
  • 1/2 tazza di parmigiano grattugiato, diviso
  • Sale e pepe nero macinato, qb
  • 1 tablespoon finely chopped chives, (opzionale)


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 a 3 minuti. Add rice and cook 2 minuti, mescolando spesso.

Aggiungi 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, circa 1 minuto. Aggiungi 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, circa 20 minuti in più. (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. Servite subito.

Informazioni Nutrizionali

Per Serving: 350 calorie (110 dal grasso), 12g di grassi totali, 4g di grassi saturi, 30mg di colesterolo, 730mg di sodio, 45g di carboidrati (3g fibre alimentari, 5g di zucchero), 15proteine ​​g