Risotto With Fresh Asparagus
CATEGORIES
INGREDIENTS
  • 2 1/2 C Low Sodium Veggie Broth
  • 1 Clove Garlic -- finely chopped
  • 4 Tbsp Onions -- finely chopped
  • 1 Tsp Lemon Zest -- grated
  • 3/4 C Short-Grain Rice -- (risotto)
  • 1 Lb Fresh Asparagus - cleaned 1" lengths
DIRECTIONS
  2. Pour stock into saucepan.
  3. Bring to boil and let simmer over low heat.
  4. In a heavy skillet, saute garlic and onions in water or sm. amount of stock over low heat until onions turn soft.
  5. Add lemon zest and rice.
  6. Stir with a fork until rice is well coated.
  7. Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occas. with a fork.
  8. Repeat with another cup of stock.
  9. Then add remaining 1/2 C stock.
  10. When absorbed, rice should be done.
  11. Steam asparagus.
  12. Add asparagus to risotto just before serving.
  13. NOTES: Cal 162
  14. Fat 0.3 g
  15. Carbs 34.3 g
  16. Protein 10.9 g
  17. Sodium 363 mg
  18. Dietary Fiber 2.5 g
  19. CFF 1.7%