Asparagus Risotto with Chervil

Asparagus Risotto with Chervil
A Chef Marco Pierre White Recipe
Serves 6


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14 ounces asparagus
1 tub Knorr® Homestyle Stock - Chicken
4 cups hot water
2 tablespoons olive oil
1/2 onion, finely chopped
1-1/2 cups arborio rice
1/4 cup dry white wine
1-1/2 to 3 tablespoons grated Parmesan cheese
1/4 cup Shedd's Spread Country Crock® Spreadable Butter With Canola Oil
6 sprigs fresh chervil OR fresh parsley


Prep: 10 Minutes
Cook: 45 Minutes

1. Remove tips from asparagus, peel and cut stems into 1/4-inch thick slices; set both aside. Stir Knorr® Homestyle Stock - Chicken into hot water; set aside and keep warm.


2. Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.


3. Pour in just enough Stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.


4. Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley

Created date

November 2011