Spring Asparagus Risotto

Cooking Time: 55 min Preparation Time: 10 min Serves: 8 poeple
a prepared Spring Asparagus Risotto meal

4 cups sliced asparagus, divided

3 cups chicken stock, divided

1 ½ cups water

1 tbsp butter

2 cups chopped onion

2 cups uncooked Tastic Risotto Rice

½ cup dry white wine

1 cup grated parmesan cheese, divided

¼ cup heavy whipping cream

1 tsp salt

1 tsp salt

½ tsp freshly ground black pepper


  1. Place 1 cup asparagus and 1 cup stock in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 ½ cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

  2. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add ½ cup stock mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

  3. Stir in ¾ cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining ¼ cup cheese.

Sorry, there are currently no recipes for this category

Sorry, there are no more recipes for this category