Asparagus Risotto with Garlic Herb Butter and Parmesan

Risotto is the food equivalent of a big bear hug. Sure, whipping up this dish requires a little extra attention (and stirring), but the results are beyond worth it. Luckily, our chefs have made nailing it easier--and tastier--than ever. This version has pops of delicately-crisp asparagus and juicy tomato, and for an extra-special finishing touch, a swirl of garlic herb butter and sprinkle of nutty Parmesan. You had us at risotto.

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INGREDIENTS

2 unit Veggie Stock Concentrate
1 unit Yellow Onion
¾ cup Arborio Rice
6 ounce Asparagus
1 unit Roma Tomato
2 tablespoon Garlic Herb Butter
¼ cup Parmesan Cheese
1 teaspoon Chili Flakes
2 teaspoon Olive Oil
1 tablespoon Butter
Salt
Pepper

Servings

INSTRUCTIONS

See original recipe: https://www.hellofresh.com/re...

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NOTES

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Asparagus Risotto with Garlic Herb Butter and Parmesan

2  unit Veggie Stock Concentrate 
1  unit Yellow Onion 
  ¾ cup Arborio Rice 
6 ounce Asparagus 
1  unit Roma Tomato 
2 tablespoon Garlic Herb Butter 
  ¼ cup Parmesan Cheese 
1 teaspoon Chili Flakes 
2 teaspoon Olive Oil 
1 tablespoon Butter 
  Salt 
  Pepper

[
  {
    "@type": "HowToStep",
    "text": "Combine 5 cups water, stock concentrates, and a large pinch of salt in a medium pot. Bring to a boil. Once boiling, reduce heat to low. Halve, peel, and finely dice onion."
  },
  {
    "@type": "HowToStep",
    "text": "Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 2-3 minutes. Add rice and 1 TBSP plain butter. Cook, stirring, until rice is translucent, 1-2 minutes. Reduce heat to medium."
  },
  {
    "@type": "HowToStep",
    "text": "Add stock, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Continue until rice is al dente and creamy, about 30 minutes."
  },
  {
    "@type": "HowToStep",
    "text": "While risotto cooks, wash and dry all produce. Trim and discard bottom 2 inches from asparagus. Cut off asparagus tips, then cut stalks on an angle into bite-sized pieces (about 1 inch long). Dice tomato into ½-inch pieces."
  },
  {
    "@type": "HowToStep",
    "text": "When risotto has cooked about 25 minutes, add tomato and asparagus to pan. Cook, stirring, until veggies have softened, 5-7 minutes."
  },
  {
    "@type": "HowToStep",
    "text": "Stir garlic herb butter and half the Parmesan into risotto. Season with salt and pepper. Divide risotto between plates and sprinkle with remaining Parmesan. Garnish with chili flakes if desired."
  }
]

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (109g)
Recipe Makes: 2

Calories: 181
Calories from Fat: 167 (92%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.8g
Cholesterol 45.8mg		14 %
Sodium 124.6mg		4 %
Potassium 183.4mg		5 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 1.7g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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