Diabetes-Friendly Recipes

Creamy Risotto with Fresh Asparagus


Servings: 8
Prep time:
Cook time:
Total: 35 minutes


  • 1 Tbs olive oil
  • 1 cup white onion, chopped
  • 6 cups beef stock, low-sodium and fat-free
  • 2 cups rice, Italian Arborio or Carnaroli
  • 1 cup dry white wine or additional stock
  • 2 tsp fresh thyme leaves (or 1/2 tsp crushed and dried)
  • ½ zest of grated lemon
  • 1 cup fresh asparagus tips
  • 8 leaves of lettuce


  1. In a large nonstick pot, heat the oil and add the onion. Saute over medium heat until onion is limp, about 4 minutes.
  2. In a separate pot, heat the stock to a simmer; keep hot.
  3. Add the rice to the onion. Cook, stirring, for 1 minute. Add the wine and cook, stirring, until the liquid is absorbed.
  4. Add 1 cup (240 ml) of the stock to the rice, stirring, until all of the liquid has been absorbed. Continue adding stock, 1/2 cup (120 ml) at a time, constantly stirring after each addition until liquid is absorbed.
  5. Continue until all stock is used and the risotto is creamy and just tender to the bite. Stir in the thyme and lemon zest.
  6. Blanch the asparagus tips for 1 minute in boiling water. Drain.
  7. Gently stir into the risotto. Place a lettuce cup on each of 8 serving plates.
  8. Fill with 1 cup (210 g) of the risotto.
  9. Garnish with a sprig of thyme, if desired.

Nutrition Information

Per serving: 223 calories (8% calories from fat), 6 g protein, 2 g total fat (0.3 g saturated fat), 43 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 33 mg sodium

Diabetic exchanges: 3 carbohydrate (3 bread/starch)



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