Risotto with Asparagus and Almonds

risotto with asparagus and almonds Side Dish Italian
Risotto with Asparagus and Almonds
  • Prep 40 min
  • Total 40 min
  • Servings 10
Updated July 18, 2017
Progresso Broth
Make with
Progresso Broth


lb fresh asparagus spears
tablespoons olive oil
cup finely chopped white or yellow onion
cloves garlic, finely chopped
cup uncooked Arborio or regular long-grain rice, rinsed
cup dry white wine
cups Progresso™ chicken broth (from 32-oz carton), warmed
cup whipping cream
cup grated Parmesan cheese (1 oz)
cup sliced almonds, toasted


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  • 1
    Break off tough ends of asparagus; cut spears into 1-inch pieces. Cover with cold water; set aside.
  • 2
    In 12-inch skillet, heat oil over medium heat. Cook onion and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Stir in rice and wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
  • 3
    Reduce heat to medium-low. Stir in 1 cup of the chicken broth. Cook uncovered about 6 minutes, stirring frequently, until broth is absorbed. Stir in additional 1 cup broth. Cook about 6 minutes, stirring frequently, until broth is absorbed.
  • 4
    Drain asparagus. Stir asparagus and whipping cream into rice. Cook uncovered about 8 minutes, stirring occasionally, until rice is just tender and asparagus is crisp-tender.
  • 5
    Stir in cheese. Serve rice topped with almonds.

Expert Tips

  • To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Progresso® chicken broth provides a simple addition to this risotto that features asparagus and almonds - a creamy Italian side dish.

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