Recipes

Springtime Asparagus Risotto

Name: Springtime Asparagus Risotto
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound thin asparagus spears; 2 tablespoons butter; 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 2 large cloves garlic, minced; 2 cups Arborio rice; 1 cup Holland House® White Cooking Wine; 4 cups reduced-sodium chicken broth; 0.33333334326744 cup grated Parmigiano-Reggiano or Pecorino Romano cheese; 1 tablespoon grated lemon peel; 0.25 teaspoon dried marjoram, tarragon, or sage

3.9

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The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment.

Recipe by Holland House

Published on March 18, 2013

2

Prep Time:

30 mins

Total Time:

30 mins

Servings:

8

Yield:

8 cups

Jump to Nutrition Facts

Ingredients

1 pound thin asparagus spears
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 large cloves garlic, minced
2 cups Arborio rice
1 cup Holland House® White Cooking Wine
4 cups reduced-sodium chicken broth
⅓ cup grated Parmigiano-Reggiano or Pecorino Romano cheese
1 tablespoon grated lemon peel
¼ teaspoon dried marjoram, tarragon, or sage

Directions

Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.

Tips

Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.

Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.

Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.

Recipe may be halved; use a 4-quart saucepan.

Nutrition Facts (per serving)

339	Calories
8g	Fat
54g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 339
% Daily Value *
Total Fat 8g	10%
Saturated Fat 3g	15%
Cholesterol 13mg	4%
Sodium 749mg	33%
Total Carbohydrate 54g	19%
Dietary Fiber 2g	7%
Total Sugars 3g
Protein 7g
Vitamin C 6mg	32%
Calcium 62mg	5%
Iron 3mg	17%
Potassium 195mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.