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

Minutes

Total Time

Minutes

Makes

servings

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

cups water

tablespoon butter or margarine

medium onion, chopped (1/2 cup)

1/4

cup shredded carrot

cloves garlic, finely chopped

1/4

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

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

1/4

teaspoon coarse salt (kosher or sea salt)

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

tablespoons pine nuts, toasted

oz shredded fresh Parmesan cheese (1/2 cup)

In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
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.
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).
Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.

Makes 5 servings (1 1/4 cups each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

How-To

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.

Did You Know?

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

Nutrition Information:

1 Serving (1 Serving)

Calories 350

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 3 1/2g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 780mg;
Total Carbohydrate 58g

(Dietary Fiber 1g,
Sugars 2g),

Protein 13g;

Percent Daily Value*:

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.

Asparagus Risotto

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens