Asparagus Risotto
The best things are worth waiting for. When it comes to earthy, savory sides, this asparagus risotto is a perfect pairing for a wide range of dishes. And while it takes some TLC to prepare, it's worth every minute.
Course Pasta, Rice & Grains
Cuisine American
Servings 6 servings
Calories 1090.61 kcal
- 1 teaspoon(s) virgin olive oil
- 1 1/2 cup(s) sliced mushrooms
- 2 green onions
- 2 cloves of garlic, minced
- 1/8 teaspoon(s) pepper
- 1 cup(s) long grain or arborio rice (risotto)
- 14 1/2 ounce(s) low fat chicken broth
- 2 ounce(s) white wine
- 12 ounce(s) water
- 1 carrot, cut into julienne strips
- 8 ounce(s) fresh asparagus spears, cut in pieces
- 2 tablespoon(s) grated lemon rind
- 1/4 cup(s) grated Parmesan cheese
Heat oil in nonstick saucepan over medium heat.
Add green onions, mushrooms, minced garlic and pepper.
Cook until crispy tender.
Add rice and stir for 2 minutes.
While stirring, add broth, wine and 1 1/2 cups water.
Bring to a boil.
Cover, reduce heat and simmer for 30 minutes.
Remove from heat.
Stir in carrot, asparagus pieces, Parmesan cheese and lemon rind.
Cover and let stand 5 minutes.
Garnish with lemon slices and Italian parsley.
Calories: 1090.61kcalCarbohydrates: 186.54gProtein: 59.66gFat: 12.99gSaturated Fat: 4.68gCholesterol: 20mgSodium: 1315.86mgFiber: 21.79gSugar: 18.78g
Keyword Healthy Bytes, Healthy Eating, Low Calorie, Low Fat