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    You are in: Home / Recipes / Spring Risotto With Asparagus Recipe
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    Spring Risotto With Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    D. Todd Miller's Note:

    This recipe is from Vanessa Lanier, chef of the High Point (North Carolina) Country Club. While it is time-consuming, the creamy result is worth the effort. The recipe was published in a local periodical.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Bring 4 cups water to a boil in a saucepan. Add asparagus and cook for 2 minutes. Drain and set aside.
    2. 2
      In a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
    3. 3
      Heat a large saucepan over medium heat. Add olive oil and swirl to coat. Add onion; cook 4 minutes. Add garlic; cook 2 minutes, stirring constantly. Stir in peas, uncooked rice, and salt; cook for 1 minute.
    4. 4
      Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
    5. 5
      Stir in asparagus, Neufchâtel cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls.
    6. 6
      Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

    Ratings & Reviews:

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    Nutritional Facts for Spring Risotto With Asparagus

    Serving Size: 1 (379 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 365.0
     
    Calories from Fat 91
    25%
    Total Fat 10.1 g
    15%
    Saturated Fat 2.5 g
    12%
    Cholesterol 6.2 mg
    2%
    Sodium 631.6 mg
    26%
    Total Carbohydrate 56.9 g
    18%
    Dietary Fiber 6.4 g
    25%
    Sugars 5.9 g
    23%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    neufchatel cheese

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