Baked Risotto with Grilled Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3 T. Olive Oil2 Leeks4 garlic cloves1 t. fresh thyme, choppedSalt and pepper to taste1.5 c. Arborio Rice1/2 c. white wine4.25c. chicken stock, warmed1.5 lb asparagus, trimmed1/2 c. parmesan cheese, shredded3 T. cold butter
Preheat oven to 400 degrees.
In dutch oven over medium heat, warm 2 T. oil. Saute leekds until soft. Add garlic thyme and salt., cook 1 minute. Add rice, cook, stirring occasionally, until lightly toasted. Add wine, cook 1 minute. Stir in 3 c. broth, increase heat to medium high and bring to simmer. Cover, bake stirring once until rice is tender and liquid absorbed, 25-30 minutes.
Coat asparagus with remaining oil, salt and pepper. Grill until tender, 7-8 minutes. Cut on bias in 2" lengths. Stir 1.25 cup broth into rice. Stir in cheese, butter, asparagus, salt and pepper to tasted.
Makes 14 1/2 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CHWABE.
In dutch oven over medium heat, warm 2 T. oil. Saute leekds until soft. Add garlic thyme and salt., cook 1 minute. Add rice, cook, stirring occasionally, until lightly toasted. Add wine, cook 1 minute. Stir in 3 c. broth, increase heat to medium high and bring to simmer. Cover, bake stirring once until rice is tender and liquid absorbed, 25-30 minutes.
Coat asparagus with remaining oil, salt and pepper. Grill until tender, 7-8 minutes. Cut on bias in 2" lengths. Stir 1.25 cup broth into rice. Stir in cheese, butter, asparagus, salt and pepper to tasted.
Makes 14 1/2 cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CHWABE.
Nutritional Info Amount Per Serving
- Calories: 158.2
- Total Fat: 6.3 g
- Cholesterol: 8.6 mg
- Sodium: 91.2 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.5 g
- Protein: 4.4 g
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