Asparagus Risotto

Photo: Iain Bagwell; Styling: Kevin Crafts

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 50%
  • Protein: 10g
  • Fat: 17g
  • Saturated fat: 6.6g
  • Carbohydrate: 27g
  • Fiber: 3.1g
  • Sodium: 806mg
  • Cholesterol: 25mg

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

Preparation

  1. 1. In a small saucepan, bring broth to a simmer.
  2. 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.
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