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Asparagus Risotto
Asparagus Risotto

Asparagus Risotto

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Cook Minutes 40 Min
Prep : 40 Min
Need a risotto side dish recipe? Our Asparagus Risotto recipe is a great choice. Serve as a side dish or meatless main dish.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. butter
1 onion, chopped
1 clove garlic, minced
1 cup Arborio rice, uncooked
1/2 cup dry white wine
3 cups 25%-less-sodium vegetable broth, warmed
1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths, blanched
1/4 cup KRAFT 100% Parmesan Aged Grated Cheese
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How do I make it ?
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Step 1
Melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
Step 2
Stir in 1/2 cup broth; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Add asparagus: stir 2 min. or until heated through. Remove from heat.
Step 3
Stir in cheese.
Kraft Kitchen Tips!
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Substitute
Prepare using 25%-less sodium chicken broth.
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Serving Suggestion
Serve with roasted chicken and cooked carrots.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Total fat 8 g
12 %
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 610 mg
25 %
Total carbohydrate 49 g
16 %
Dietary fibre 5 g
20 %
Sugars 5 g
Protein 10 g
Vitamin A
20 %
Vitamin C
15 %
Calcium
10 %
Iron
20 %
Servings
4 servings, 3/4 cup (175 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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