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Risotto with Asparagus – Simple, Tasty, Healthy!

Quick + Simple + Tasty + Healthy = Yes please, let’s eat!

Our family really digs this simple Risotto recipe we found in a Whole Foods flier. We eat it as the main dish but it could easily be used as a side dish or supplemented with additional protein if desired.

Risotto? What the heck is that?

I originally thought Risotto was the type of rice used in the dish but it is actually the name given for a traditional creamy Italian rice dish cooked with broth and flavored with Parmesan cheese and other ingredients.

And if you look for Risotto rice, you won’t find any. I confirmed that. 😉

Enough of my culinary ignorance, let’s check out the ingredients list.

What you Need

  • 10 asparagus spears trimmed (fresh or frozen), cut into 3/4-inch pieces, cooked, and rinsed in cold water
  • 32 ounces organic chicken broth
  • 1 cup uncooked Arborio rice
  • 2 teaspoons organic extra virgin olive oil
  • 1/4 cup finely chopped onions
  • 1/2 cup grated Parmesan cheese, divided into 1/3 cup and remainder
  • Salt and ground black pepper to taste
  • 1 tablespoon finely chopped chives (optional)

Note – The above is the original recipe. We didn’t include the onion or chopped chives due to a family member’s allergic reaction to them. 😉

The core ingredients: Rice, Broth, Asparagus, and Parmesan

What to Do With It


  1. While preparing asparagus, heat broth to a simmer in a small covered pot (broth staging pot).
  2. Heat oil in another pot over medium heat. Add onions and cook until softened, 2 to 3 minutes.
  3. Add rice to the oil/onion pot and cook 2 minutes, stirring often.
  4. Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute.
  5. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (If extra broth remains, save for another use.)
  6. Remove pot from heat and stir in 1/3 cup cheese, cooked asparagus, and salt and pepper to taste.
  7. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.

Serves: two

In-Action Shot!

Cooking Notes

  • Extra cooking love required – Preparing the rice does require fairly constant attention to create that nice creamy texture. It will be worth it!

Time to Eat!

I also like to include a Tablespoon of Olive Oil in my bowl (mix it up) for some healthy fats.

You may wonder…so how much protein is in this tasty dish? ~16 grams in the rice and 16 grams in the Parmesan = 32 grams total (16 grams per serving).

Now grab a fork, sit back, and enjoy.

Be active – Feel the buzz!

David – EnduranceBuzz.com

About the author

David Hanenburg David Hanenburg is the passionate dirt-lovin' creator of Endurance Buzz and has been playing in the endurance sports world since 2000 after knockin' the dust off of his Trek 950 hardtail thanks to a friend asking to go ride some local dirt. In 2007 he ran his first ultra on the trails and fell in love with the sport and its people. For more information on David's endurance sports journey, check out the About page.

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