Asparagus Risotto

 

3

cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth

3

cups water

1

tablespoon butter or margarine

1

medium onion, chopped (1/2 cup)

1/4

cup shredded carrot

2

cloves garlic, finely chopped

1/4

cup dry white wine, Progresso® reduced-sodium chicken broth or vegetable broth

1

package (12 oz) uncooked Arborio or other short-grain rice

1/4

teaspoon coarse salt (kosher or sea salt)

1

box (9 oz) Cascadian Farm® frozen organic asparagus cuts, thawed

2

tablespoons pine nuts, toasted

2

oz shredded fresh Parmesan cheese (1/2 cup)

• 1 In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
• 2 Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
• 3 When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
• 4 Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.