Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 2 cups chicken broth

  3. 3 tablespoons butter or margarine - divided use

  4. 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces

  5. 1/2 cup chopped onion

  6. 1 cup uncooked U.S. arborio or medium grain rice

  7. 1/3 cup dry white wine

  8. 1/2 cup heavy cream

  9. 1/4 cup grated Parmesan cheese

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon ground white pepper

Instructions Jump to Ingredients ↑

  1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.


Send feedback