Asparagus Risotto

It's Italian! From its creamy texture and slow cooking to its flavors of garlic, pine nuts and Parmesan, this side dish is a keeper.

  • Prep Time 45 min
  • Total Time 45 min
  • Servings 5

Ingredients

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.

Expert Tips

To toast pine nuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown.

Take your time with risotto--the secret to the creamy texture is a combination of slowly adding the liquid and constant stirring.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
780mg
780%;
Total Carbohydrate
58g
58%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
15%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.