Risotto with Asparagus
- Number of Servings: 4
Ingredients
3 cups low-sodium chicken broth2 teaspoons olive oil1/3 cup diced onions1 cup Arborio rice1/2 cup freshly grated Parmesan cheesesalt to tastefreshly ground black pepper1 cup asparagus, cut into 2" lengths
1. Heat the broth in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot broth to the rice mixture, and stir slowly until the broth is absorbed.
4. Continue to add the broth 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more.
5. While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more broth until it becomes creamy.
7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.
Serving Size: about 1/2 cup
Number of Servings: 4
Recipe submitted by SparkPeople user LEANNAPAIGE.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot broth to the rice mixture, and stir slowly until the broth is absorbed.
4. Continue to add the broth 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more.
5. While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more broth until it becomes creamy.
7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.
Serving Size: about 1/2 cup
Number of Servings: 4
Recipe submitted by SparkPeople user LEANNAPAIGE.
Nutritional Info Amount Per Serving
- Calories: 161.9
- Total Fat: 6.4 g
- Cholesterol: 10.3 mg
- Sodium: 700.6 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 0.9 g
- Protein: 9.3 g
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