Side Items

Risotto with Asparagus and Corn is for Dinner.

Risotto with Asparagus and Corn takes 15 minutes to prepare.

Risotto with Asparagus and Corn takes 20 minutes to cook.

Risotto with Asparagus and Corn makes 8 servings.

The ingredients for Risotto with Asparagus and Corn are:

1/4 c. unsalted butter
1 medium onion chopped
2 cups arborio rice
5 cups warm chicken stock (or 2 knorr boullion cubes w/5 cups water)
1/2 cup chopped asparagus
corn sliced from 3 fresh ears (or small can)
1/4 c. parmesan cheese

Here is how you make Risotto with Asparagus and Corn:

Melt butter in pan large enough to hold all ingredients, and stir. Add chopped onion, saute for 5 minutes. Add rice, saute for 3 minutes. Keep on low simmer and add 1 cup of stock, stirring occasionally until you can see the bottom of the pan when stirring. Add 2 cups of stock and stir occasionally. When stock is mostly absorbed, add the rest of the stock, asparagus and corn. Cook until all the liquid is mostly absorbed. Add cheese, stir to mix. Ready to serve. Makes 8 servings. Number of Servings: 8Recipe submitted by SparkPeople user MKCNBOYS.

The nutritional information for Risotto with Asparagus and Corn is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 152.8

• Total Fat: 7.1 g
• Cholesterol: 18.0 mg
• Sodium: 280.1 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 1.1 g
• Protein: 3.5 g