Skinny Asparagus Risotto | WW Points | Skinny Kitchen

Skinny Asparagus Risotto | WW Points | Skinny Kitchen

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Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. If done right, risotto is so rich, creamy and just plain dreamy.

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Ingredients

  • 6 cups Swanson’s reduced-sodium chicken broth or vegetable broth
  • 3 teaspoons olive oil
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1½ cups dry Arborio rice, (see shopping tips)
  • ½ cup white wine
  • 2 cups fresh spinach, stems removed, chopped
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh chives or scallions, chopped
  • ½ cup Parmesan cheese, shredded
  • Freshly ground black pepper, to taste

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