More About This Recipe
- Progresso® chicken broth provides a simple addition to this risotto that features asparagus and almonds - a creamy Italian side dish.
Risotto with Asparagus and Almonds
- Prep Time 40 min
- Total 40 min
- Servings 10
- Ingredients 10
Ingredients
- 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
Instructions
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Step1Break off tough ends of asparagus; cut spears into 1-inch pieces. Cover with cold water; set aside.
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Step2In 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.
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Step3Reduce 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.
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Step4Drain 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.
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Step5Stir in cheese. Serve rice topped with almonds.
Nutrition
No nutrition information available for this recipe
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