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 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
- 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.
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Nutritional InformationShow More
Servings 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 %