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Name: Risotto with Aspargus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 5 c Vegetable broth; 1/2 c Dry white wine; Black Pepper freshly ground; 1/2 c onions Finely chopped; 1/2 c carrots Coarsely shredded; 1/4 ts Dried Oregano; 1 1/2 tb Grated Parmesan cheese; 1/2 ts Dried basil; 1 1/2 c Arborio rice uncooked; 2 ts olive oil; 1/4 ts Dried thyme; 2 Cloves garlic finely minced; 2 large Plum tomatoes; 1/2 lb Fresh asparagus

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INGREDIENTS

5 c Vegetable broth
1/2 c Dry white wine
Black Pepper ; freshly ground
1/2 c onions ; Finely chopped
1/2 c carrots ; Coarsely shredded
1/4 ts Dried Oregano
1 1/2 tb Grated Parmesan cheese
1/2 ts Dried basil
1 1/2 c Arborio rice ; uncooked
2 ts olive oil
1/4 ts Dried thyme
2 Cloves garlic ; finely minced
2 large Plum tomatoes
1/2 lb Fresh asparagus

Servings

INSTRUCTIONS

Source: The Meatless Gourmet Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce heat to low and keep broth warm. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4 minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the wine and cook until most of it is evaporated. Then add 1/2 cup of broth and continue cooking, stirring constantly, until the rice has absorbed the liquid. Add another 1/2 cup of broth, along with the asparagus, tomatoes and herbs. Stir until broth is absorbed. Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of calories) Posted to Digest eat-lf.v097.n069 by BunnyMama@aol.com on Mar 14, 1997

NOTES

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Risotto with Aspargus

5 c Vegetable broth
1/2 c Dry white wine
 Black Pepper freshly ground
1/2 c onions Finely chopped
1/2 c carrots Coarsely shredded
1/4 ts Dried Oregano
1 1/2 tb Grated Parmesan cheese
1/2 ts Dried basil
1 1/2 c Arborio rice uncooked
2 ts olive oil
1/4 ts Dried thyme
2 Cloves garlic finely minced
2 large Plum tomatoes
1/2 lb Fresh asparagus

Source: The Meatless Gourmet    Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce  heat to low and keep broth warm. Heat oil in a large nonstick skillet over  medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4  minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the  wine and cook until most of it is evaporated. Then add 1/2 cup of broth and  continue cooking, stirring constantly, until the rice has absorbed the  liquid. Add another 1/2 cup of broth, along with the asparagus, tomatoes  and herbs. Stir until broth is absorbed.    Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8%  of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of  calories)    Posted to Digest eat-lf.v097.n069 by BunnyMama@aol.com on Mar 14, 1997

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Nutrition

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Serving Size: 1 Serving (381g)
Recipe Makes: 6

Calories: 251
Calories from Fat: 10 (4%)

Amt Per Serving		% DV

	Total Fat 1.1g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.2g
Cholesterol 0.7mg		0 %
Sodium 808mg		28 %
Potassium 326.8mg		9 %
Total Carbohydrate 53.5g		16 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 49.8g
Protein 5.6g		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.

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Calories per serving: 251

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