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    You are in: Home / Recipes / Asparagus Risotto With Pine Nuts Recipe
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    Asparagus Risotto With Pine Nuts

    Asparagus Risotto With Pine Nuts. Photo by Jessica K

    1/2 Photos of Asparagus Risotto With Pine Nuts

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    evelyn/athens's Note:

    A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
    2. 2
      At the same time, bring broth to a simmer in a separate pot.
    3. 3
      Add onion and stir; sauté for 2 minutes.
    4. 4
      Add chopped rosemary, Italian parsley, and pine nuts.
    5. 5
      Sauté for 3 more minutes.
    6. 6
      Add garlic and rice and sauté for 1 more minute.
    7. 7
      Be sure not to let the garlic brown.
    8. 8
      Add the wine and cook until absorbed, about 30 seconds.
    9. 9
      Add ¾ of the simmering broth and stir.
    10. 10
      Watch over rice carefully.
    11. 11
      When most liquid has been absorbed, add the rest of the broth.
    12. 12
      Simmer the rice for 10 minutes, stirring frequently.
    13. 13
      (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
    14. 14
      Cut off asparagus tips.
    15. 15
      Chop remaining asparagus stalks into bite sized pieces.
    16. 16
      Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
    17. 17
      Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
    18. 18
      Add 1/2 cup parmesan cheese and cream and stir.
    19. 19
      When blended, remove from heat.
    20. 20
      Serve with salt, pepper and additional Parmesan to taste.

    Ratings & Reviews:

    • on June 10, 2013

      55

      Yum is all I can say! In place of the cream I used almond cream, and for the parmesan I used pecorino, but otherwise followed the recipe to the letter and loved every bite of it.<br/>Thanks for posting this fantastic risotto recipe!<br/>Made for A Diabetic Summer Trip / Diabetes Forum June 2013

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2007

      55

      absolutely delicious! and very easy to make - I had never made risotto before, but I was able to follow all the instructions and it came out tasting just like risotto in the nicest restaurants!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 08, 2007

      55

      This is excellent, although I did not add the cream. Aborio rice becomes creamy during the Risotto cooking process. I also used fresh thyme instead of the rosemary as that is what I had on hand. I served this wqith a lemon garlic chicken and it was a fabulous meal. Thanks for the posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Asparagus Risotto With Pine Nuts

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 689.5
     
    Calories from Fat 240
    34%
    Total Fat 26.7 g
    41%
    Saturated Fat 8.3 g
    41%
    Cholesterol 34.4 mg
    11%
    Sodium 330.2 mg
    13%
    Total Carbohydrate 91.7 g
    30%
    Dietary Fiber 6.4 g
    25%
    Sugars 4.1 g
    16%
    Protein 19.5 g
    39%

    The following items or measurements are not included:

    Italian parsley

    vegetable broth

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