Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

Fresh asparagus is most economical in the spring when it's in season.

Julianna Grimes
Recipe by Cooking Light April 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

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  • Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

  • Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

Nutrition Facts

398 calories; fat 14.2g; saturated fat 4.3g; mono fat 5.6g; poly fat 0.8g; protein 17g; carbohydrates 53.2g; fiber 7.6g; cholesterol 15mg; iron 4.4mg; sodium 748mg; calcium 169mg.
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