ASPARAGUS RISOTTO WITH CHERVIL
A Chef Marco Pierre White Recipe
SERVES 6
PREP TIME: 10 Minute(s)
COOK TIME: 45 Minute(s)
INGREDIENTS
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14 ounces asparagus
1 tub Knorr® Homestyle Stock - Chicken
4 cups hot water
2 Tbsp. olive oil
1/2 onion, finely chopped
1-1/2 cups arborio rice
1/4 cup dry white wine
1-1/2 to 3 Tbsp. grated Parmesan cheese
1/4 cup Country Crock® Spreadable Butter With Canola Oil
6 sprigs fresh chervil OR fresh parsley
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PREPARATION
- Remove tips from asparagus, peel and cut stems into 1/4-inch thick slices; set both aside. Stir Knorr® Homestyle Stock - Chicken into hot water; set aside and keep warm.
- Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
- Pour in just enough Stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
- Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley.
NUTRITION INFORMATION per serving
Calories 330, Calories From Fat 100, Saturated Fat 3g, Trans Fat 0g, Total Fat 12g, Cholesterol 0mg, Sodium 520mg, Total Carbohydrates 47g, Sugars 2g, Dietary Fiber 2g, Protein 8g, Vitamin A 20%, Vitamin C 10%, Calcium 4%, Iron 10%
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