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Asparagus Risotto with Chervil
The Knorr asparagus risotto with chervil is a chef Marco Pierre White special recipe. This recipe is sure to impress any crowd. Try it out today!
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45 MINS
Cooking Time
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10 MINS
Prep Time
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6 People
Serves
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Remove tips from asparagus, peel and cut stems into 6 mm thick slices; set both aside. Stir Knorr® Homestyle Stock Chicken into hot water; set aside and keep warm.
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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.
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Pour in just enough Stock to cover rice, stirring frequently. Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed and rice is tender, about 25 minutes. If needed, stir in additional hot water, 125 mL at a time, until rice is tender.
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Stir in asparagus during last 5 minutes of cooking. Stir in cheese, margarine and chervil. Garnish, if desired, with additional chervil.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 390.0 |
| Calcium (g) | 15.0 % |
| Carbohydrates (g) | 46.0 g |
| Fat (g) | 18.0 g |
| Fiber (g) | 4.0 g |
| Iron (g) | 20.0 % |
| Protein (g) | 10.0 g |
| Saturated Fat (g) | 8.0 g |
| Sodium (g) | 560.0 mg |
| Sugar (g) | 3.0 g |
| Trans Fat (g) | 0.0 g |
Each serving of this dish provides 1 serving of vegetables, and is a good source of fibre and calcium.
