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Asparagus Risotto

  • Prep 45 min
  • Total 45 min
  • Ingredients 12
  • Servings 5

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)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
Calories from Fat
80
% Daily Value
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.

Expert Tips

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

You'll enjoy the mild, creamy flavor of this vegetable risotto--make it often.

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.

You'll enjoy the mild, creamy flavor of this vegetable risotto--make it often.

Rate and Comment

You'll enjoy the mild, creamy flavor of this vegetable risotto--make it often.