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.

Tasia Malakasis, Huntsville, Alabama,

Southern Living

April 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note