Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of asparagus, use frozen green beans or the fresh peas your neighbor grew and shared…or the mushrooms you almost forgot in the fridge drawer.
10 asparagus spears, trimmed, cut into 3/4-inch pieces, cooked and rinsed in cold water
32 ounces low-sodium chicken broth, divided
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1 cup uncooked arborio rice
1/2 cup grated parmesan cheese, divided
1/4 teaspoon fine sea salt
1 tablespoon finely chopped chives, (optional)
1/4 teaspoon ground black pepper
While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Remove pot from heat and stir in 1/3 cup cheese, asparagus, salt and pepper. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Per Serving:350 calories (110 from fat), 12g total fat, 4g saturated fat, 30mg cholesterol, 730mg sodium, 45g carbohydrates, (3 g dietary fiber, 5g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.