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Asparagus Risotto with Chervil

A Chef Marco Pierre White recipe
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  • 14 ounces asparagus
  • 1 tub Knorr® Homestyle Stock - Chicken
  • 4 cups water
  • 2 Tbsp. olive oil
  • 1/2 onion, finely chopped
  • 1 1/2 cups uncooked arborio rice
  • 1/4 cup dry white wine
  • 2 Tbsp. grated Parmesan cheese
  • 1/4 cup Country Crock® Spreadable Butter With Canola Oil
  • 6 sprigs fresh chervil or fresh parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Calories330
Calories from Fat100
Total Fat12g
Saturated Fat3g
Trans Fat0g
Cholesterol0mg
Sodium520mg
Total Carbs47g
Dietary Fiber2g
Sugars2g
Protein8g
Calcium4%
Iron10%
Vitamin C10%
Vitamin A20%

  • 1 Remove tips from asparagus, peel and cut stems into 1/4-inch 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. Bring to a boil over high heat, stirring frequently, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed, about 25 minutes. If necessary, stir in additional hot water, 1/2 cup at a time, until rice is tender.
  • 4 Stir in asparagus during last 5 minutes of cooking. Stir in Parmesan, Spreadable Butter and chervil. Garnish, if desired, with additional fresh chervil or parsley.
Cost per recipe*: $10.70

Cost per serving*: $1.78

*Based on average retail prices at national supermarkets.