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
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 2 tablespoon (30 milliliter) butter, divided
- 1 shallot, finely minced
- 1 cup (250 milliliter) Arborio rice
- 3 tablespoon (45 milliliter) Salad Herbs
- 4 1/2 cups (1.13 liter) No Salt Added Chicken Cooking Stock, hot
- 10 asparagus spears, woody part trimmed and cut into 1 ½-inch (4 cm) pieces
- 3 tablespoon (45 milliliter) mascarpone cheese
- 1/3 cup (75 milliliter) parmesan cheese
- Sea Salt Grinder , to taste
- Black Peppercorn Grinder , to taste
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.
NUTRITION INFORMATION
(per Serving)
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![greek tabbouleh salad arepas with ancho yogurt sauce]( "greek tabbouleh salad arepas with ancho yogurt sauce")
Greek Tabbouleh Salad Arepas with Ancho Yogurt Sauce
