Dinner for 2

Asparagus Risotto

Name: Asparagus Risotto
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 bunch asparagus; 800 ml vegetable stock; 1 tbsp olive oil; 25 g butter; 1 small onion finely chopped; 175 g risotto rice; 100 ml white wine or vermouth (optional); 25 g parmesan or vegetarian alternative

$9.85for 435 minServes 2

Creamy risotto cooks slowly with asparagus, onion, white wine, vegetable stock, butter, and parmesan.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Asparagus, a little$3.49/lb typical	a little	$0.13Typical price
	Broth, 28 oz$0.07/oz typical	28 oz	$1.96Typical price
	Butter, 1 oz$0.40/oz typical	1 oz	$0.35Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Rice, 6.25 oz$0.08/oz typical	6.25 oz	$0.49Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.49Typical price
Total for the servings shown		$4.92

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilWine, beer and spirits

Not included in the cost.

35 minstart to table
Easydifficulty
2servings as written
$$typical cost tier

Italian Vegetarian Budget Dinners Spring

Typical price

$2.46 per serving$9.85 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 bunch asparagus
800 ml vegetable stock
1 tbsp olive oil
25 g butter
1 small onion finely chopped
175 g risotto rice
100 ml white wine or vermouth (optional)
25 g parmesan or vegetarian alternative

Steps

Warm the vegetable stock in a saucepan over low heat.
Trim and cut the asparagus, then simmer it in the stock for 3 minutes and remove it.
Heat the oil and half the butter in a large skillet, then cook the onion for 5 minutes.
Stir in the rice for 2 minutes, add the wine if using, and cook until absorbed.
Add warm stock one ladle at a time, stirring until absorbed, for 18 to 20 minutes.
Stir in the asparagus, remaining butter, and parmesan, then season with salt and pepper.