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Servings6
Ingredients
- 3 cups water
- 2 cups chicken broth
- 3 tablespoons butter, divided
- 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
- ½ cup onion, chopped
- 1 cup uncooked U.S. Arborio or medium grain rice
- ⅓ cup dry white wine
- ½ cup heavy cream
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
Directions
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
- In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
Nutrition Facts
- Calories 275
- Total Fat 15g
- Cholesterol 46mg
- Sodium 853mg
- Carbohydrates 24g
- Dietary Fiber 1g
- Protein 10g
