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Asparagus Risotto
Asparagus Risotto
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Prep Time:
45 minutes
Total Time:
45 minutes
Creamy Italian side dish with garlic, pine nuts, and Parmesan. Decadently delicious!
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)
Instructions:
  • Bring the broth and water to a boil in a 3- to 4-quart saucepan, then let it simmer while you make the risotto.
  • In a 10-inch skillet over medium heat, melt butter. Add onion, carrot, and garlic; cook for 2 to 3 minutes until tender, stirring occasionally. Pour in wine and let it boil for 1 minute. Add rice, salt, and 1 cup of simmering liquid. Cook until the liquid is absorbed, stirring often. Continue adding 1 cup of liquid at a time, cooking until absorbed and stirring frequently.
  • Once 4 cups of liquid have been absorbed, gently fold in the asparagus. Cook the rice until tender yet firm and creamy, adding 1/2 cup of liquid at a time as needed. This will take approximately 15 to 20 minutes.
  • Take the skillet off the heat and gently mix in the pine nuts and cheese. Enjoy right away.

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