Asparagus Risotto (Gluten Free)

My family loves risotto. I have been making my Butternut Squash Risotto recipe a lot lately and was in the mood for something different today. I bought some asparagus at the store and decided to use it for a new risotto recipe.

Asparagus is rich in folate, Vitamins A, C and K and potassium to name a few. If you are pregnant or trying to become pregnant, it is important to get adequate amounts of folate and asparagus is a great source of this vitamin. Asparagus also helps control blood sugar levels which makes it a fantastic vegetable for diabetics or anyone watching their glucose levels.

I hope you enjoy this dish. Happy eating!

1 pound asparagus
2 cups arborio rice
4 cups chicken stock
2 cups water
3 cloves garlic
2 Tbsp. extra virgin olive oil
1/2 cup Parmesan Cheese (or use Daiya Cheese to make dairy-free)
1 onion, diced
1 Tbsp. ghee
1 Tbsp. parsley
2 tsp. Herbamare
1 tsp. Italian Seasoning
Pepper to taste

Place the asparagus in a small pot with boiling water and boil until tender. Drain the asparagus and let it cool completely. Once it is cool, add it to a Vitamix or food processor and puree for 1-2 minutes.

In a large pan over medium heat, warm up the olive oil and stir in the chopped onion. Cook until the onion is translucent. Add in the rice, pureed asparagus and garlic and stir for several minutes. Begin adding in the chicken stock one cup at a time. When the rice has absorbed all of the stock, add in 2 cups of water. When the rice is tender, stir in the ghee, Parmesan cheese, Herbamare, parsley, seasonings and pepper. Stir over low heat for 5 minutes.

Serve immediately. Sprinkle Parmesan or Daiya cheese on top.

I shared this recipe on Healthy 2 Day WednesdaysAllergy-Free WednesdaysInspire Me MondaySeasonal InspirationAnything Goes LinkyFriday FoodFoodie FridayThriving on ThursdaysCast Party WednesdayGluten-Free WednesdaysMix it up Monday, Healthy 2 Day WednesdayWLWWUltimate Recipe SwapFull Plate ThursdayMy Meatless MondaysTurning the Table ThursdayFrugal Days, Sustainable WaysTempt My Tummy TuesdayThis Week’s CravingsJust Another Meatless MondaySimpler SeasonLunchbox Love and Melt in Your Mouth Monday Blog Hop.

Butternut Squash Risotto (Dairy Free Option)

This risotto is scrumptious. Butternut squash is an excellent source of Vitamins A, C and E as well as a good source of fiber.

But most importantly will YOUR family eat this? And the answer is yes-and they will probably ask for seconds!

1 large Butternut Squash (2-3 lbs)
2 cups Aborio Rice
6 cups chicken broth
2 tablespoons olive oil
1 tablespoon ghee
1 onion, chopped
3 tablespoons garlic, minced
1 cup Parmesan cheese (Use Daiya cheese to make dairy free)
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
pepper to taste

Pierce the squash with a fork in several places. Place in a slow cooker with 1/2 cup to 1 cup water. Cook on the low setting for 6 hours. After 6 hours, remove the inside of the squash and place into a bowl. Use a potato masher to smooth out the cooked squash.

In a large pan over medium heat, warm up the olive oil and stir in the chopped onion and cook until translucent. Add in the rice, garlic, and squash and then stir for several minutes. Next add in one cup of the chicken stock. Once the rice has absorbed all of the stock, add in the remaining 5 cups of stock, cup by cup. If you would like to reduce the sodium in this dish, you may use 3 cups of water and 3 cups of chicken broth.

When the rice is tender, add in the Parmesan cheese, ghee, nutmeg and salt and pepper. Stir over low heat for several minutes.

Serve hot with Parmesan cheese sprinkled on top.

I shared m this recipe on Allergy-Free WednesdaysWhole Foods WednesdayMelt in Your Mouth MondayLunchbox LoveIt’s a Keeper ThursdayTastetastic ThursdayHealthy 2 Day WednesdaysFrugal Days, Sustainable Ways, Slightly Indulgent TuesdayThe Sweet Spot, Things That Make You Say MmmFull Plate ThursdayMix it up Monday, Midweek FiestaHealthy 2 Day WednesdayGluten-Free WednesdaysJust Another Meatless MondayUltimate Recipe SwapShow and TellTotally Tasty TuesdaysHearth and Soul Blog Hop and Tip my Tuesday.