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Asparagus Risotto |
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Serves: 4 Print this RecipePrep Time: 55 minutes - Yield: 4 (1 1/4-cup) servings 3 1/2 cups vegetable or chicken broth 3 1/2 cups water 1 tablespoon margarine or butter 1/2 cup chopped onions 1/4 cup shredded carrots 1/4 pound fresh asparagus, cut into 1-inch pieces, reserving tips 1 garlic clove, minced 1/4 cup dry white wine 1 (12-ounce) package (1 2/3 cup) uncooked short-grain Arborio rice 2 ounces (1/2 cup) shredded fresh Parmesan cheese nutritional information for this recipe
1. In large saucepan, combine broth and water. Bring to a boil. Reduce heat; simmer while preparing risotto. 2. Meanwhile, melt margarine in large skillet over medium-high heat. Add onion, carrot and asparagus stems; cook and stir 1 to 2 minutes or until onion and carrot are tender. Stir in garlic and wine; cook 1 minute or until wine boils. 3. Add rice and 1 cup of the simmering liquid. Cook until liquid is absorbed into rice, stirring frequently. Continue to add liquid 1 cup at a time, cooking until liquid is absorbed, stirring frequently. 4. When 4 cups liquid have been absorbed, stir in asparagus tips. Test rice for doneness. Continue adding 1/2 cup liquid at a time until rice is tender but still firm and creamy. (Process takes 15 to 20 minutes.) 5. Remove skillet from heat. Stir in cheese. Serve immediately. Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 420 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 10 mg 3% * Sodium: 1200 mg 50% * Total Carbohydrate: 74 g 25% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 11 g * Vitamin A: 50% * Vitamin C: 4% * Calcium: 15% * Iron: 25% * Dietary Exchanges: 5 Starch, 1 Fat or 5 Carbohydrate, 1 Fat See Cook's Note: Asparagus Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Fresh Tomato Basil Sauce over Pasta Linguine With Red Pepper Pesto Penne Provencal Fettuccine Alfredo Low-Fat Alfredo Sauce over Fettuccine Spicy Corn and Zucchini with Ramen Noodles New Potato, Pasta and Vegetable Stir-Fry Five-Spice Mushroom and Broccoli Stir-Fry Ravioli with Salsa-Black Bean Sauce Linguine with Roasted Vegetables Chunky Marinara Sauce Veggie Kabobs with Cumin-Scented Couscous Pesto Vegetable-Filled Manicotti Spinach and Tofu Manicotti Spinach Gnocchi Grown-Up Mac and Cheese Spinach Lasagna Creamy Mushroom Lasagna with Fresh Tomatoes Potatoes Curry Eggs Foo Yong Polenta Wedges with Spaghetti Sauce Mediterranean Pasta Torte Thai Tofu and Vegetables in Peanut Sauce Jerked Tofu and Vegetable Packets Tofu Piccata Vegetarian Fajitas Black Bean Enchiladas Lentil Rice Loaf Coconut Curried Vegetables with Rice Vegetable and Bean Polenta Pie Quesadillas Garden Vegetable Quesadillas Spinach Potato Loaf Vegetarian Fried Rice Mexican Rice and Veggie Skillet Asparagus Risotto Asparagus Stir-Fry Cheesy Rice Casserole Portobello Muffuletta Sandwiches Hummus Sandwiches Powerful Peanut Butter Sandwiches Hearty Grain Burgers Spicy Bean Burgers Curried Tofu Salad Sandwiches Roasted Vegetable Sandwiches with Spicy Green Chile dressing Cheese and Veggie Wraps Cook's Note: Tofu Cook's Note: Asparagus |
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