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Asparagus Risotto with Chervil

A Chef Marco Pierre White recipe
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  • 1 lb. (440 g) fresh asparagus
  • 1 pot Knorr® Homestyle Stock Chicken
  • 4 cups (1 L) hot water
  • 2 Tbsp. (30 mL) olive oil
  • 1/2 onion, sliced
  • 1 2/3 cups (320 g) uncooked arborio rice
  • 1/4 cup (50 mL) dry white wine
  • 1 1/2 Tbsp. (37 mL) grated Pecorino Romano cheese
  • 1/4 cup (50 mL) Becel® Buttery Taste margarine*
  • 6 sprigs fresh chervil (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories390
Total Fat18g
Saturated Fat8g
Trans Fat0g
Cholesterol30mg
Sodium560mg
Total Carbs46g
Dietary Fiber4g
Sugars3g
Protein10g
Calcium15%
Iron20%
Vitamin C15%
Vitamin A14%

  • 1 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.
  • 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, 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.
  • 4 Stir in asparagus during last 5 minutes of cooking. Stir in cheese, Becel® Buttery Taste margarine* and chervil. Garnish, if desired, with additional chervil.