Danny Seo's 5 Ingredient Asparagus Risotto
- Number of Servings: 5
Ingredients
1/2 lb grated parmesan3 quarts water or vegetable stock 2 lbs asparagus1/2 lb arborio rice¼ cup fresh chives
Warm a nonstick sauté pan with about 2 1/2 tbsp of grated parmesan in a thin layer until it melts and the edges brown. Slide out onto paper towels. Once cool, break into shards to top risotto.
Trim asparagus bottoms and cut into 1 inch pieces. Simmer 20 minutes until tender. Strain and discard solids and keep stock warm.
Dry sauté rice until it smells nutty. Add stock in in 1 c increments and stir constantly until stock is used up and the rice becomes creamy. Stir in 1 inch pieces of asparagus and let sit for 5 minutes covered.
To serve, add chives, drizzle with olive oil and add parmesan crisps for garnish.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user DZELKIN.
Trim asparagus bottoms and cut into 1 inch pieces. Simmer 20 minutes until tender. Strain and discard solids and keep stock warm.
Dry sauté rice until it smells nutty. Add stock in in 1 c increments and stir constantly until stock is used up and the rice becomes creamy. Stir in 1 inch pieces of asparagus and let sit for 5 minutes covered.
To serve, add chives, drizzle with olive oil and add parmesan crisps for garnish.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user DZELKIN.
Nutritional Info Amount Per Serving
- Calories: 366.5
- Total Fat: 13.8 g
- Cholesterol: 35.8 mg
- Sodium: 844.9 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 0.3 g
- Protein: 22.5 g
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