Spring Risotto

4.7
(54) 48 Reviews
Prep Time
10
min.
Total Time
20
min.
Servings

6 servings, 1 cup each

What You Need

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Make It

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  • Melt butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.
  • Toss in rice and stir to coat the rice. Add warm broth, milk and asparagus.
  • Bring to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

Healthy Living

Watching saturated fat? Omit the butter and increase the oil to a total of 5 Tbsp. to save 4 g of saturated fat per serving.

Special Extra

Add 1 cup diced Virginia ham.

Servings

  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 270
% Daily Value
Total fat 13g
Saturated fat 6g
Cholesterol 25mg
Sodium 460mg
Carbohydrate 29g
Dietary fiber 2g
Sugars 3g
Protein 9g
   
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • pattykrockel |

  • pz9dps |

    Excellent flavor and nice to know it's a healthier choice.

  • nhender1 |

    Loved it! This was so simple to make I couldn't believe it. I would add a little more cheese to make it a more thicker consistancy. Will make this again.

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