vegetarian

Asparagus and Herb Risotto

Name: Asparagus and Herb Risotto
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: Italian,
Ingredients: 1; 2 tbsp (30 ml) butter, divided; 1 shallot, finely minced; 1 cup (250 ml) Arborio rice; 3 tbsp (45 ml) salad herbs (club house); 4 1/2 cups (1.13 l) No Salt Added Chicken Cooking Stock, hot; 10 asparagus spears, woody part trimmed and cut into 1 ½-inch (4 cm) pieces; 3 tbsp (45 ml) mascarpone cheese; 1/3 cup (75 ml) parmesan cheese; sea salt grinder (club house) to taste; black peppercorn grinder (club house) to taste

A comforting and creamy asparagus, herb and cheese risotto that’s ready in 30 minutes? Count us in.

5 min

PREP TIME

25 min

COOK TIME

400

CALORIES

10

INGREDIENTS

4

Servings

Ingredients
Preparation
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INGREDIENTS

2 tbsp (30 ml) butter, divided
1 shallot, finely minced
1 cup (250 ml) Arborio rice
3 tbsp (45 ml) Salad Herbs
4 1/2 cups (1.13 l) No Salt Added Chicken Cooking Stock, hot
10 asparagus spears, woody part trimmed and cut into 1 ½-inch (4 cm) pieces
3 tbsp (45 ml) mascarpone cheese
1/3 cup (75 ml) parmesan cheese
Sea Salt Grinder to taste
Black Peppercorn Grinder to taste

What you'll need

Preparation

1 In a large skillet, melt 1 tbsp (15 mL) butter over medium-high heat. Add shallots and sauté 1 minute or until translucent. Add rice and toast until it has a nutty aroma, but is not browned.
2 Add seasoning; stir well. Add hot stock, 1/4 to ½ cup (60-125 mL) at a time, stirring constantly until all liquid has been absorbed. Repeat until all the stock is used, and the rice is almost completely cooked, using more chicken stock/water if needed. This should take about 20 minutes.
3 Add asparagus and remaining 1 tbsp (15 mL) of butter; cook 5 minutes until asparagus is tender. Add mascarpone cheese and parmesan; stir until combined and creamy. Season with salt and pepper to taste.