Skip to Content
Ver en Español
Menu

Asparagus Risotto

  • Save Recipe
  • Prep 45 min
  • Total 45 min
  • Ingredients 12
  • Servings 5
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
You'll enjoy the mild, creamy flavor of this vegetable risotto--make it often.
by Qué Rica Vida Cocina
Updated Sep 20, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 3 1/2 cups water
  • 2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
  • 1 tablespoon olive or canola oil
  • 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 (from 32-oz carton) or vegetable broth
  • 1 package (12 oz) uncooked Arborio or other short-grain rice
  • 1/2 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)

Directions

  •  
    1
    In 3 to 4-quart saucepan, heat water and broth to boiling. Reduce heat; simmer while preparing risotto.
  •  
    2
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook and stir onion, carrot and garlic in oil 2 to 3 minutes or 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, 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.

Nutrition Information

390 Calories, 9g Total Fat, 13g Protein, 64g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
710mg
30%
Potassium
230mg
7%
Total Carbohydrate
64g
21%
Dietary Fiber
2g
9%
Sugars
2g
Protein
13g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • You'll enjoy the mild, creamy flavor of this vegetable risotto--make it often.
© 2024 ®/TM General Mills All Rights Reserved