Asparagus Risotto with Chervil Recipe Serves: 6
Prep Time 10 minutes
Cook Time 45 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 330
Calories from Fat 100
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 520 mg
Total Carbs 47 g
Dietary Fiber 2 g
Sugars 2 g
Protein 8 g
Vitamin A 20 %
Vitamin C 10 %
Calcium 4 %
Iron 10 %

Asparagus Risotto with Chervil

A Chef Marco Pierre White recipe

Ingredients:

  • 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 Country Crock® Spreadable Butter With Canola Oil
  • 6 sprigs fresh chervil [or fresh parsley]

Directions:

  1. 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, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley.
  • Cost per recipe*: $10.70 Cost per serving*: $1.78 *Based on average retail prices at national supermarkets.

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