Springtime Asparagus Risotto

Springtime Asparagus Risotto

2 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  Holland House®

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
  2. 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.
  3. 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.

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Reviews (2)

Rate This Recipe
JCR40
0

JCR40

The easiest risotto I've ever made. And very tasty. I usually use recipes as a starting point, though, In this one I substituted a cheap but drinkable Sauvignon Blanc for the cooking wine and shallots for the onion. But it looks like you can't lose with this one!

quest2cook
0

quest2cook

Good flavor but cooking time was a little off, I had to extend the time because my rice was "crunchy" after the given cooking time.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 53.5 g
  • 17%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 749 mg
  • 30%

Based on a 2,000 calorie diet

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