Need a risotto side dish recipe? Our Asparagus Risotto recipe is a great choice. Serve as a side dish or meatless main dish.
What You Need
Original recipe yields 8 servings
2 Tbsp. butter
1 onion, chopped
1 clove garlic, minced
1 cup Arborio rice, uncooked
1/4 cup dry white wine
3 cups vegetable broth, divided
1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
1/4 cup KRAFT Grated Parmesan Cheese
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
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Please use alcohol responsibly.
Let's Make It
Melt butter in large saucepan on medium heat. Add onions and garlic; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in rice; cook and stir 2 min. Add wine; cook and stir 1 min. or until absorbed.
Stir in 1/2 cup broth; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.)
Add asparagus and Parmesan: cook and stir 2 min. or until heated through. Remove from heat. Add Neufchatel; stir until melted.
Prepare using fat-free low-sodium chicken broth.
Serve with roasted chicken and cooked carrots.
Substitute additional broth for the wine.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.