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photo Asparagus Risotto Recipe | Say Mmm

Asparagus Risotto

It's Italian! From its creamy texture and slow cooking to its flavors of garlic, pine nuts and Parmesan, this side dish is a keeper.
5 Servings - 45 min - bettycrocker.com
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Servings:5  | Calories:405 | Total Fat:9g  | Chol:14mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 4g
20 %
Total Carb 62g
21 %
Fiber 2g
8 %
Sugars 3g
---
Cholesterol 14mg
5 %
Sodium 910mg
38 %
Protein 15g
30 %
Calories:
60% Short-grain rice
21% Others combined
10% Fresh Parmesan cheese
7% Reduced-sodium chicken broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 cups Progresso reduced-sodium chicken broth (from 32 oz carton) or vegetable broth
3 cups water
1 tablespoon butter or margarine
1 medium onion, chopped (1 / 2 cup)
1/4 cup shredded carrot
2 cloves garlic, finely chopped
1/4 cup dry white wine, Progresso reduced-sodium chicken broth or vegetable broth
1 package (12 oz) uncooked Arborio or other short-grain rice
1/4 teaspoon coarse salt (kosher or sea salt)
1 box (9 oz) Cascadian Farm frozen organic asparagus cuts, thawed
2 tablespoons pine nuts, toasted
2 oz shredded fresh Parmesan cheese (1 / 2 cup)

 Directions : View recipe directions on bettycrocker.com
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