Try this Risotto with Asparagus recipe, or contribute your own.
Suggest a better description1.Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
2.In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
3.Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
4.Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.
-Add some garlic to the onion.
-Roast asparagus with a little olive oil and lemon and then add it to the risotto at the end.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 262 | ||
Calories from Fat: 46 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 6mg | 2 % | |
Sodium 650.4mg | 22 % | |
Potassium 179.4mg | 5 % | |
Total Carbohydrate 46.8g | 14 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 44.3g | ||
Protein 5.8g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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