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