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Sesame Asparagus Risotto

 Sesame Asparagus Risotto
Asparagus is one of my favorite ingredients to work into recipes. Turn this side into a main dish by adding some cooked shrimp or cooked chicken for extra protein.—Sherry Johnston, Green Cove Springs, Florida
8 ServingsPrep: 10 min. Cook: 35 min.


  • 5 cups vegetable broth
  • 2 tablespoons butter
  • 1-1/2 cups uncooked arborio rice
  • 1 pound cut fresh asparagus (1-inch pieces)
  • 1/2 teaspoon grated orange peel
  • 1 tablespoon sesame oil
  • 1/3 cup sliced almonds, toasted
  • 4 teaspoons sesame seeds, toasted


  • In a large saucepan, bring broth to a simmer; keep hot. In another
  • large saucepan, heat butter over medium heat. Add rice; cook and
  • stir 1-2 minutes or until rice is coated.
  • Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and
  • stir until broth is absorbed. Add an additional 2 cups broth, 1/2
  • cup at a time, cooking and stirring until broth has been absorbed
  • after each addition. Stir in asparagus.
  • Continue stirring in remaining broth, 1/2 cup at a time, until rice
  • is tender but firm to the bite and risotto is creamy. Remove from
  • heat; stir in orange peel.
  • Serve immediately. Drizzle top with sesame oil; sprinkle with almonds
  • and sesame seeds. Yield: 8 servings.

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Sesame Asparagus Risotto (continued)

Editor's Note: To toast almonds and sesame seeds, place each separately in a dry nonstick skillet and heat over low heat until lightly browned, stirring frequently.
Nutritional Facts: 3/4 cup equals 228 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 617 mg sodium, 35 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.