Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto agli asparagi e yogurt greco

Asparagus and Greek Yogurt Risotto

Name: Asparagus and Greek Yogurt Risotto
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 cup basmati rice (about 180 grams); 1 1/3 cups cooked asparagus (about 200 grams); 1/2 cup nonfat Greek yogurt (about 100 grams); 1/2 carrot; 1/4 cup dry white wine (about 60 ml); To taste, chopped onion for sautéing; 4 tablespoons olive oil; To taste, fresh parsley; To taste, fine salt; 1 skillet with lid; 1 cutting board with knife; 1 blender; 1 small pot for broth; It's best to enjoy the asparagus and Greek yogurt risotto immediately after preparing

La stanza dei sapori @lastanzadeisapori

Valdagno

A classic asparagus risotto with Greek yogurt instead of cream. This creamy, comforting dish is perfect for Easter lunch, but it's lower in fat and high in protein. Ideal for a light, satisfying meal.

La stanza dei sapori @lastanzadeisapori

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Ingredients

10 minutes prep + 20 minutes cooking

Serves 2 servings

1 cupbasmati rice (about 180 grams)
1 1/3 cupscooked asparagus (about 200 grams)
1/2 cupnonfat Greek yogurt (about 100 grams)
1/2carrot
1/4 cupdry white wine (about 60 ml)
To taste, chopped onion for sautéing
4 tablespoonsolive oil
To taste, fresh parsley
To taste, fine salt
Tools
1skillet with lid
1cutting board with knife
1blender
1small pot for broth
Storage
It's best to enjoy the asparagus and Greek yogurt risotto immediately after preparing

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Steps

10 minutes prep + 20 minutes cooking

1

Dice the washed and trimmed carrot into small cubes, about 1/8 inch. In a skillet, heat the olive oil and sauté the carrot cubes. Meanwhile, heat the broth in a small pot.
2

Weigh the rice, and once the carrot is ready, add the rice to the skillet and toast it for a few minutes. Pour in the white wine and let it evaporate. Add enough hot broth to cover the rice and cook over low heat.
3

Add sprigs of parsley and continue cooking, adding more broth as needed when it gets absorbed.
4

Meanwhile, take the asparagus, cut off the tips and set them aside. Place the stems in a blender and blend for about 30 seconds. Add both the asparagus purée and the tips to the skillet, stir, and add the Greek yogurt by spoonfuls. Mix well, finish cooking with the broth, and season with salt if needed.
5

Serve hot and creamy. If you like, you can add a tablespoon of grated Parmesan cheese. Enjoy!
6

If you enjoy rice, try this version with carrots, peas, and tuna too.

Riso con carote, piselli e tonno

Linked Recipes

Riso con carote, piselli e tonno

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La stanza dei sapori @lastanzadeisapori

Published in the US on September 07, 2025 14:01

Valdagno

Ho sempre avuto un legame speciale con il cibo, anche quando non lo sapevo ancora. Quel piccolo sussurro dentro di me mi ha guidata a scoprire la mia vera passione: cucinare. Così ho deciso di approfondire le mie conoscenze conseguendo un diploma in ambito agrituristico, per unire tradizione e tecnica. Da questa passione è nato il mio sito https://blog.giallozafferano.it/lastanzadeisapori/ uno spazio dedicato a chi ama la cucina semplice e autentica, fatta di ingredienti genuini e ricette di casa, proprio come quelle della mia adorata nonna. Qui condivido con voi i sapori di una volta, raccontando storie e tradizioni che rendono ogni piatto un piccolo viaggio nel tempo 🥰.