Recipes: Main Entrees

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Fresh Asparagus Risotto



  • 1/4 tsp. ground white pepper
  • 3 Tbsp. olive oil
  • 1 cup water (or 1/2 cup white wine plus 1/2 cup water)
  • 3 cups chicken broth
  • 1 Tbsp. butter
  • 1 lb. fresh asparagus spears, diagonally sliced into 1-inch pieces
  • 1/2 cup chopped onion
  • 1 cup uncooked RiceSelect® Risotto Rice
  • 1/2 cup heavy cream, optional
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp. salt


  1. Heat broth in 2-quart saucepan over medium heat until it comes to a simmer.
  2. Reduce heat to low and keep warm. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add asparagus and cook until tender crisp.
  3. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tbsp. olive oil until soft.
  4. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup water (or water/wine mixture). Cook uncovered, stirring frequently, until liquid is absorbed.
  5. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.
  6. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  7. Stir in asparagus, butter, cream (optional), Parmesan cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes.
  8. Serve immediately.

Serves: 6

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