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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.

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( 11 Ratings)

11 Ratings

5 Stars 36%

4 Stars 36%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 4 )

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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)

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 5/17/2010 12:45:15 AM REPORT ABUSE LaurainSD said:

Rating:

This turned out delicious...however I didn't do the risotto and broth separately as they requested. I just boiled the risotto in the 6 cups of broth/water then added the veggies as directed. I also sauteed 1/2 of a chopped red bell pepper with the carrots and onion, then added extra garlic and a little more white wine. Once finished, I stirred in garlic salt/ground black pepper and a couple shakes of cayenne..then garnished it with chopped italian parsley. Very good!!

This reply was: Helpful Inspiring

Posted 6/1/2009 11:57:24 AM REPORT ABUSE abornick said:

Rating:

This turned out pretty good. I used fresh asparagus that I roasted before adding it to the risotto.

This reply was: Helpful Inspiring

Posted 1/4/2009 2:12:50 PM REPORT ABUSE KareninAK said:

Rating:

This recipe was great - it turned out very creamy and delicious. It was very fancy! I paired it with shrimp scampi and fresh broccoli, and it was very nice. I also made it one time and substituted the asparagus for 1 cup pureed butternut squash, and that was delicious, too!

This reply was: Helpful Inspiring