White Bean Risotto with Asparagus
This vegetarian risotto stands out as a remarkably comforting dish. It strikes a delightful balance of being creamy yet not heavy.. Each serving is brimming with vegetables and serves as a great source of plant-based protein.
Servings: 1 bowl
Calories: 384kcal
Ingredients
- 2 teaspoons olive oil
- 1 cloves garlic minced
- 1 tablespoon onion minced
- ½ cup arborio rice
- ⅛ teaspoon ground pepper
- 1 teaspoon fresh thyme wash and chopped
- 1 teaspoon lemon zest
- 1 stalk asparagus trimmed and chopped
- ¼ cup cooked white beans drained
- 2 cup vegetable broth low sodium
Instructions
Prep Steps
- Mince onion and garlic.
- Trim the ends from the asparagus at their natural breaking point. Cut the asparagus spears into 1 long pieces.
Cooking Directions
- In a 1.5 quart heavy bottom saucepan , heat the olive oil over medium heat. Add onions and garlic. Saute for 1 – 2 minutes until starting to soften.
- Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges.
- Add about a quarter cup of the vegetable broth and stir to lift any rice grains stuck to the saucepan. Bring to a boil and add the remaining broth, thyme, salt, and pepper.
- Reduce heat slightly and cook for 15 minutes or until the liquid is absorbed, stirring regularly. (leave the saucepan uncovered)
- Turn the heat to low. Stir in the the lemon zest, asparagus, and white beans. Cook for an additional 2-3 minutes, stirring regularly until the asparagus is cooked to desired texture.
Notes
- Thick asparagus will take longer to cook. To start the process, blanch the chopped asparagus in boiling water for 30 seconds.
- You can substitute butter for the olive oil for a deeper richer flavor.
- This recipe can also be made with a long grain rice.
- You can substitute another in-season vegetable.
Nutrition
Serving: 2cups | Calories: 384kcal | Carbohydrates: 68g | Protein: 8g | Fat: 9g | Sodium: 710mg | Fiber: 5g | Sugar: 2g
