Sesame Asparagus Risotto Recipe

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Sesame Asparagus Risotto Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Sesame Asparagus Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

3/4 cup: 228 calories, 7g fat (2g saturated fat), 8mg cholesterol, 617mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately. Drizzle top with sesame oil; sprinkle with almonds and sesame seeds. Yield: 8 servings.
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.
Originally published as Sesame Asparagus Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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