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Asparagus Risotto

No need to wait for the fresh springtime crop of asparagus to come! Nope - 'cause the secret to the richness of this rice dish is in the can!

Serves: 3

Cooking Time: 40 min

What You'll Need:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 cup long- or whole-grain rice
  • 1 (14-ounce) can ready-to-use chicken broth
  • 1 (15-ounce) can asparagus cuts, drained and mashed (see Note)
  • 1/2 cup grated Parmesan cheese
What To Do:
  1. In a medium-sized saucepan, heat the butter and oil over medium-high heat. Add the onion and cook for 4 to 5 minutes, or until golden. Add the rice and cook for 1 minute, stirring until the rice is coated.

  2. Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.

  3. Add the asparagus, cover, and cook for 5 minutes. Add the Parmesan cheese and stir until the liquid is absorbed and the rice is creamy. Serve immediately.

It's easy to mash the asparagus - just drain the liquid from the can and, with a fork, mash the asparagus right in the can.

Nutritional InformationServings Per Recipe: 3

  • Amount Per Serving % Daily Value *
  • Calories 491
  • Calories from Fat 208
  • Total Fat 23g 36 %
  • Saturated Fat 9.4g 47 %
  • Trans Fat 0.3g 0 %
  • Protein 15g 30 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 35mg 12 %
  • Sodium 1,018mg 42 %
  • Total Carbohydrates 57g 19 %
  • Dietary Fiber 3.8g 15 %
  • Sugars 3.0g 0 %
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