Risotto with Asparagus

Name: Risotto with Asparagus
Yield: 4
Ingredients: 1.0lb Asparagus, fresh; 1.0tsp Garlic, minced; 1.0cup Rice, arborio; 0.5cup Onions, fine diced; 2.0Tbsp Olive oil; 0.25cup White wine; 1.0qt, prepared Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz; 0.5cup Green peas, frozen; 2.0Tbsp Heavy cream; 0.25cup Parmesan cheese, grated

The distinct flavor and texture of asparagus create a delicious complementary ingredient to this spring risotto.

...

Prepare Asparagus

Asparagus, fresh 1.0 lb

Finish the Dish

Garlic, minced 1.0 tsp
Rice, arborio 1.0 cup
Onions, fine diced 0.5 cup
Olive oil 2.0 Tbsp
White wine 0.25 cup
Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz 1.0 qt, prepared
Knorr® Professional Liquid Concentrated Base Chicken 4 x 32 oz
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Green peas, frozen 0.5 cup
Heavy cream 2.0 Tbsp
Parmesan cheese, grated 0.25 cup

Side

Vegetables

Spring

Summer

Fall

Winter

Gluten-free

Delivery and Takeaway

Knorr®

Full Service Restaurants

Senior Living

Main Course

The distinct flavor and texture of asparagus create a delicious complementary ingredient to this spring risotto.

...

Preparation

Prepare Asparagus
- Blanch asparagus tips in boiling salted water, about one minute. Place in ice bath; chill and reserve.
Finish the Dish
- Sweat onion and garlic in the olive oil.
- Add rice and stir. Lightly toast rice, then deglaze with wine.
- Add about 1 cup preparedKnorr® Liquid Concentrated Base Chicken and stir, as the broth evaporates, continue to add in1 cup portions while stirring.
- Cook risotto until rice is al dente and most of the liquid is absorbed. The texture should be creamy. Stir in asparagus tips, peas, cream and Parmesan cheese; adjust seasoning.
Note: For wild mushroom risotto, add ½ cup of sautéed wild mushrooms.