Spring Asparagus Risotto

Spring Asparagus Risotto recipe

When you get asparagus popping up in the garden, you know that it’s springtime! Try putting your fresh veggies into this delightful dish from Cooking Light.

Calories  283   Protein  10.5 g   Serves  8

  

  

Ingredients:

  • 4 cups (1-inch) slices asparagus (about 1 1/2 pounds), divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1 1/2 cups water
  • 1 tablespoon butter
  • 2 cups chopped onion (about 1 large)
  • 2 cups uncooked Arborio rice or other medium-grain rice
  • 1/2 cup dry white wine
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

  2. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

  3. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

Serves 8
Calories 283
Total Fat  7.7 g
Saturated Fat  4.4 g
Total Carbohydrate  44 g
Protein  10.5 g

Alli Kofoed
Alli Kofoed is a staff writer for the marketing department at KORR. She is a student in Communications and Advertising at Brigham Young University,
No comments yet.

Leave a Reply

https://rw1.marchex.io/euinc/number-changer.js