Asparagus Risotto

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

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( 8 Ratings)

8 Ratings

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Member Reviews ( 5 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 390
Fat 9g
Saturated Fat 3g
Sodium 710mg

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 710mg; 710%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 13g; 13%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 10%;
Calcium: 20%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 45 min
Total Time 45 min
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)

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.

Did You Know?

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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.

Reviews

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1 - 3 of 5 Reviews View All

Posted 6/23/2012 9:14:47 PM REPORT ABUSE KaraLynL said:

Rating:

I love risotto and this is one of my new favorites. I even added mushrooms.

Posted 3/16/2009 2:51:03 PM REPORT ABUSE mrschef said:

Rating:

I made this for dinner, and even though risotto needs constant attention when cooking, the end result is always something to look forward to. I made a similar risotto dish that was very rich, so I appreciate the healthier version. Next time I may top the risotto with fresh asparagus. The pine nuts added great flavor.

Posted 2/16/2009 10:49:00 AM REPORT ABUSE eba Trish said:

Rating:

This was really nice and creamy, but would use peas next time instead of the asparagus.

1 - 3 of 5 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 10/11/2012. NOTE: We do not include optional ingredients in our calculations.