Asparagus Risotto


  • 3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth
  • 3 cups water
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 cup shredded carrot
  • 2 cloves garlic, finely chopped
  • 1/4 cup dry white wine, Progresso® reduced-sodium chicken broth or vegetable broth
  • 1 package (12 oz) uncooked Arborio or other short-grain rice
  • 1/4 teaspoon coarse salt (kosher or sea salt)
  • 1 box (9 oz) Cascadian Farm® frozen organic asparagus cuts, thawed
  • 2 tablespoons pine nuts, toasted
  • 2 oz shredded fresh Parmesan cheese (1/2 cup)


It's Italian! From Its Creamy Texture And Slow Cooking To Its Flavors Of Garlic, Pine Nuts And Parmesan, This Side Dish Is A Keeper.

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