RISOTTO WITH FRESH ASPARAGUS
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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2 1/2 C Low Sodium Chicken Broth — vegetarian
1 Clove Garlic — finely chopped
4 Tbsp Onions — finely chopped
1 Tsp Lemon Zest — grated
3/4 C Short-Grain Rice — (risotto)
1 Lb Asparagus Spears — fresh, cleaned, cut
— into 1″ lengths
Pour stock into saucepan. Bring to boil and let simmer over low heat. In
a heavy skillet, saute garlic and onions in water or sm. amount of stock
over low heat until onions turn soft. Add lemon zest and rice. Stir with
a fork until rice is well coated.
Add one cup warm stock; cook over low heat until liquid is absorbed,
stirring occas. with a fork. Repeat with another cup of stock. Then add
remaining 1/2 C stock. When absorbed, rice should be done.
Steam asparagus.
Add asparagus to risotto just before serving.
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NOTES : Cal 162
Fat 0.3 g
Carbs 34.3 g
Protein 10.9 g
Sodium 363 mg
Dietary Fiber 2.5 g
CFF 1.7%