Spring Risotto Recipe

Name: Spring Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, trimmed and cut into 3/4-inch pieces; 1 3/4 cups fat-free, lower-sodium chicken broth; 2 tablespoons olive oil; 1 1/2 cups chopped onion; 2 garlic cloves, minced; 1 cup uncooked Arborio rice; 1 cup frozen shelled edamame; 3/4 teaspoon kosher salt; 1/4 cup 1/3-less-fat cream cheese; 1/2 teaspoon freshly ground black pepper; 1 ounce shaved Parmesan cheese; 2 tablespoons chopped fresh thyme

Servings: persons

1 pound asparagus, trimmed and cut into 3/4-inch pieces
1 3/4 cups fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 teaspoon kosher salt
1/4 cup 1/3-less-fat cream cheese
1/2 teaspoon freshly ground black pepper
1 ounce shaved Parmesan cheese
2 tablespoons chopped fresh thyme

1
Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
2
Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
3
Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound asparagus, trimmed and cut into 3/4-inch pieces, 1 3/4 cups fat-free, lower-sodium chicken broth, 2 tablespoons olive oil, 1 1/2 cups chopped onion, and more.

Yes, Spring Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Risotto

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