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Asparagus Risotto

Prep: 10 minutes • Cook: 35 minutes • Serves: 4


3-1/2 cups reduced-sodium chicken broth
1/4 teaspoon ground white pepper
3 tablespoons Schnucks unsalted butter, divided
1 bunch (about 1 pound) fresh asparagus, trimmed and cut diagonally into 1/2-inch pieces
2 large shallots, chopped (1/2 cup)
1 cup Arborio rice
1/2 cup dry white wine
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fresh Italian flat-leaf parsley leaves

1. In 2-quart saucepan, heat broth and pepper over medium heat until broth begins to simmer; reduce heat to low. Do not remove saucepan from heat. Meanwhile, in 3- to 4-quart saucepan, heat 1 tablespoon butter over medium heat. Add asparagus and cook 2 to 3 minutes or until asparagus is tender-crisp, stirring frequently. With slotted spoon, transfer asparagus to bowl.

2. In same 3-quart saucepan, add shallots and remaining 2 tablespoons butter; cook 3 to 4 minutes or until shallots are tender, stirring frequently. Add rice and cook 3 to 4 minutes or until edges of grains appear translucent, stirring frequently. Stir in wine and cook 1 minute or until wine is absorbed. Continue cooking 20 to 25 minutes, ladling broth into rice, about 1/2 cup at a time and stirring after each addition until liquid is absorbed and rice is tender but still firm.

3. Remove saucepan from heat. Add cheese, parsley and asparagus; stir until cheese melts. Makes about 5 cups.


Each serving: about 402 calories, 15 g total fat
(9 g saturated), 39 mg cholesterol, 872 mg sodium,
45 g carbohydrate, 2 g fiber, 17 g protein

*(Click here or Download the pdf for the companion recipe)