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Risotto with Asparagus
- Active Time 30m
- Total Time 30m
Makes 6 servings
- 2 tablespoons olive oil
- 2 cups arborio rice, or short- or medium-grain rice, rinsed and drained
- 7 to 8 cups chicken broth, simmering
- 2 cups chopped fresh asparagus
- 1/4 cup grated Parmesan
In a large saucepan or stockpot, heat the olive oil over medium heat. Add the rice and stir to coat with the oil. Cook for 2 minutes, until the rice is opaque. Add the simmering chicken broth about 1/2 cup at a time. Simmer and stir constantly and let the rice absorb the broth before adding more.
When about half the broth has been added (12 to 15 minutes), add the asparagus and stir. Continue adding broth. When the rice is soft, 20 to 30 minutes since you started adding the broth, it is ready to serve.
Stir in the Parmesan and serve immediately.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
384 calories; 6g total fat; 3mg cholesterol; 277mg sodium; 62g carbohydrates; 2g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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