Asparagus Risotto
Ingredients
12 ounces asparagus spears
8 tablespoons butter
2 cups arborio rice
3 teaspoons granulated garlic
2 teaspoons salt
1 teaspoon black pepper
1 cup dry white wine
4 cups vegetable broth1/2 cup grated parmesan cheese
Directions
Break ends off asparagus spears and discard. Cut asparagus spears into 3/4 inch pieces. Place asparagus into a pan. Cover with water and bring to a boil. Cook for 5 minutes. Drain and set aside.
In a large saucepan, melt butter over medium heat. Add arborio rice and stir until rice is coated with butter. Cook for 5 minutes, stirring frequently, until rice is lightly toasted.
Add garlic, salt, pepper and wine. Reduce heat to medium low, and cook stirring frequently until all of the wine is absorbed into the rice.
Add 1 cup of the vegetable broth to rice. Cook, stirring frequently, until all of the broth is completely absorbed into the rice. Repeat with remaining broth, adding broth 1 cup at a time. Test to see if rice is cooked before adding each cup of broth.
Add asparagus and parmesan, mix well, and cook for an additional 3 minutes.
Nutrition FactsServings: 6Amount per serving Calories 472% Daily Value*Total Fat 19.2g 25%Saturated Fat 11.7g 59%Cholesterol 49mg 16%Sodium 1601mg 70%Total Carbohydrate 55.5g 20%Dietary Fiber 3.2g 11%Total Sugars 2.2g Protein 12.5g Vitamin D 11mcg 53%Calcium 104mg 8%Iron 3mg 16%Potassium 363mg 8%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.