ASPARAGUS RISOTTO
It's Italian! From its creamy texture and slow cooking to its flavors of garlic, pine nuts and Parmesan, this side dish is a keeper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In 3- to 4-quart saucepan, heat broth and water to boiling. Reduce heat; simmer while preparing risotto.
- Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion, carrot and garlic; cook 2 to 3 minutes, stirring occasionally, until onion and carrot are tender. Stir in wine; cook 1 minute or until wine boils. Stir in rice, salt and 1 cup simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until liquid is absorbed and stirring frequently.
- When 4 cups liquid have been absorbed, stir in asparagus. Test rice for doneness, and continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy (process takes 15 to 20 minutes).
- Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately.
Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 2 g, TransFat 0 g
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