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Risotto with Asparagus and Almonds

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  • Prep 40 min
  • Total 40 min
  • Servings 10
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Updated Jul 18, 2017
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  • 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


  • 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

  • tip 1
    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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