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Asparagus Risotto

Prep 45 min
Total 45 min
Ingredients 12
Servings 5

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

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

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;