RISOTTO WITH FRESH ASPARAGUS

 

  • Cooking Time:
  • Servings:
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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

  • Pour stock into saucepan.
  • Bring to boil and let simmer over low heat.
  • In a heavy skillet, saute garlic and onions in water or sm. amount of stock over low heat until onions turn soft.
  • Add lemon zest and rice.
  • Stir with a fork until rice is well coated.
  • Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occas. with a fork.
  • Repeat with another cup of stock.
  • Then add remaining 1/2 C stock.
  • When absorbed, rice should be done.
  • Steam asparagus.
  • Add asparagus to risotto just before serving.
  • NOTES: Cal 162
  • Fat 0.3 g
  • Carbs 34.3 g
  • Protein 10.9 g
  • Sodium 363 mg
  • Dietary Fiber 2.5 g
  • CFF 1.7%

Notes

Categories: Side Dish  Vegan  Vegetarian 
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