Asparagus Risotto with Chervil

Asparagus Risotto with Chervil

55-minute recipe Serves 6
Fresh asparagus, Parmesan cheese and white wine come together to make this risotto a creamy, flavourful addition to any meal.
55-minute recipe Serves 6


1 lb
4 cups
2 tbsp
1 0/ cups


Prep: 10-minute | Cook: 45-minute
  • 1

    Remove tips from asparagus, peel and cut stems into 6 mm thick slices; set both aside. Stir Knorr® Homestyle Stock Chicken into hot water; set aside and keep warm.

  • 2

    Heat oil in heavy-duty saucepan and cook onion, stirring occasionally, until tender and lightly colored, about 5 minutes. Stir in rice and cook, stirring occasionally, 1 minute.

  • 3

    Pour in just enough Stock to cover rice, stirring frequently. Bring to a boil over high heat, then reduce heat to medium-low and cook, stirring frequently and gradually stirring in Stock, until liquid is absorbed and rice is tender, about 25 minutes. If needed, stir in additional hot water, 125 mL at a time, until rice is tender.

  • 4

    Stir in asparagus during last 5 minutes of cooking. Stir in cheese, Becel® Buttery Taste margarine* and chervil. Garnish, if desired, with additional chervil.

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Last updated: October 27th, 2020

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