Asparagus Risotto
- SERVES
- 3
- COOK TIME
- 40 Min
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!
What You'll Need
- 2 tablespoon butter
- 2 tablespoon 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
- 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.
- Add the broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- 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.
Notes
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.