Springtime Asparagus Risotto Recipe

Name: Springtime Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound thin asparagus spears; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 2 large cloves garlic, minced; 2 cups Arborio rice; 1 cup Holland House(R) White Cooking Wine; 4 cups reduced-sodium chicken broth; 1/3 cup grated Parmigiano-Reggiano or Pecorino Romano cheese; 1 tablespoon grated lemon peel (optional); 1/4 teaspoon dried marjoram, tarragon, or sage

Servings: persons

1 pound thin asparagus spears
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large cloves garlic, minced
2 cups Arborio rice
1 cup Holland House(R) White Cooking Wine
4 cups reduced-sodium chicken broth
1/3 cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1 tablespoon grated lemon peel (optional)
1/4 teaspoon dried marjoram, tarragon, or sage

1
Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
2
In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
3
Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

990

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 11 ingredients. The key ingredients include: 1 pound thin asparagus spears, 2 tablespoons butter, 2 tablespoons extra-virgin olive oil, 1 medium onion, chopped, and more.

Yes, Springtime Asparagus Risotto falls under the Vegetarian 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.

Springtime Asparagus Risotto

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