Photo: Markus Spiske
Tomato & Asparagus Risotto
7 ingredients
5 min + 25 min
4
openrecipes
Here’s a risotto recipe that is healthy, not indulgent. It’s creamy and smooth, like any risotto should be, but there’s no cheese or dairy in sight. This makes a great lunch or side dish. It’s naturally vegetarian, gluten free, and dairy free. Perfect use for that springtime farmers market asparagus!
Estimated Nutrition (whole recipe, rough)
587
Calories
41g
Protein
18g
Fat
66g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cloves Garlic
- 2 whole Shallots
- 1 Tablespoon Olive Oil
- 1 cup Arborio Rice
- 2 cups Chicken Or Vegetable Stock
- 20 ounces, fluid Tomato Sauce
- ½ bunches Asparagus
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes