Recipes

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%