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Asparagus Risotto

Photo: Iain Bagwell; Styling: Kevin Crafts
Prep time 30 mins
Yield Serves 4
Risotto is a good and simple staple to have in your recipe repertoire. Here's a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results.

Ingredients

  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 4 green onions, chopped
  • 1 cup Arborio or sushi rice
  • 2 pounds asparagus, ends trimmed and cut into 2-in. pieces
  • 2 tablespoons unsalted butter
  • 1/2 cup grated parmesan cheese

Nutrition Information

  • calories 294
  • caloriesfromfat 50 %
  • protein 10 g
  • fat 17 g
  • satfat 6.6 g
  • carbohydrate 27 g
  • fiber 3.1 g
  • sodium 806 mg
  • cholesterol 25 mg

How to Make It

  1. In a small saucepan, bring broth to a simmer.

  2. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.

  3. Note: Nutritional analysis is per serving.