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Risotto with Asparagus and Almonds

Risotto with Asparagus and Almonds
  • Prep 40 min
  • Total 40 min
  • Servings 10

Ingredients

1
lb fresh asparagus spears
2
tablespoons olive oil
1/2
cup finely chopped white or yellow onion
2
cloves garlic, finely chopped
1
cup uncooked Arborio or regular long-grain rice, rinsed
1/2
cup dry white wine
2
cups Progresso™ chicken broth (from 32-oz carton), warmed
1
cup whipping cream
1/4
cup grated Parmesan cheese (1 oz)
1/4
cup sliced almonds, toasted

Steps

Hide Images
  • 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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