Risotto With Fresh Asparagus


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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%


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