Asparagus Risotto with Chervil
A Chef Marco Pierre White recipe
Calories
330 (1 serving)
Calories from Fat
100 (1 serving)
Total Fat
12g (1 serving)
Saturated Fat
3g (1 serving)
Sodium
520mg (1 serving)
Total Carbs
47g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
2g (1 serving)
Protein
8g (1 serving)
Calcium
4% (1 serving)
Iron
10% (1 serving)
Vitamin C
10% (1 serving)
Vitamin A
20% (1 serving)
- 14 ounces asparagus
- 1 tub Knorr® Homestyle Stock - Chicken
- 4 cups water
- 2 Tbsp. olive oil
- 1/2 onion, finely chopped
- 1 1/2 cups uncooked arborio rice
- 1/4 cup dry white wine
- 2 Tbsp. grated Parmesan cheese
- 1/4 cup margarine
- 6 sprigs fresh chervil or fresh parsley
Directions
Print1. Remove tips from asparagus, peel and cut stems into 1/4-inch thick slices; set both aside. Stir Knorr® Homestyle Stock - Chicken into hot water; set aside and keep warm.
2. Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute. Stir in wine and cook 1 minute.
3. Pour in just enough Stock to cover rice. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
4. Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, margarine and chervil. Garnish, if desired, with additional fresh chervil or parsley.
