Asparagus-and-Green Onion Risotto



Makes 6 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Hands-On: 1 Hours
Total: 1 Hours


2 tablespoons butter
3/4 cup chopped green onions
1/2 teaspoon chopped fresh thyme
1 1/2 cups uncooked Arborio rice (short-grain)
5 cups low-sodium chicken broth
1/2 pound fresh asparagus, cut into 1-inch pieces
1/3 cup freshly grated Parmesan cheese
Garnish: shaved fresh Parmesan cheese


1. Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and sauté 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)

2. Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in Parmesan cheese. Serve immediately. Garnish, if desired.