HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAsparagus Risotto
Asparagus Risotto

Asparagus Risotto

with Garlic Herb Butter and Parmesan

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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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

¾ cup

Arborio Rice

6 ounce


1 unit

Roma Tomato

2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat28 g
Saturated Fat16 g
Carbohydrate70 g
Sugar6 g
Dietary Fiber4 g
Protein13 g
Cholesterol60 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


When risotto has cooked about 25 minutes, add tomato and asparagus to pan. Cook, stirring, until veggies have softened, 5-7 minutes.


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.