Directions:
- Melt the butter in the pan and add the onions on medium-low heat.
- Cook for 4 minutes, then add the garlic.
- Cook for 1 minute, then add the rice.
- Stir until well coated.
- Add 1/2 cup of stock to the rice, stirring until absorbed.
- Then add the asparagus.
- Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
- (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 507.74 Kcal (2126 kJ) | ||
| Calories from fat | 115.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 20% | |
|---|---|---|---|
| Cholesterol | 35.23mg | 12% | |
| Sodium | 1281.46mg | 53% | |
| Potassium | 465.13mg | 10% | |
| Total Carbs | 69.49g | 23% | |
| Sugars | 3.07g | 12% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 18.36g | 37% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 2mg | 11% | |
| Calcium | 341.5mg | 34% | |
| Amount Per 100 g | |||
| Calories | 104.98 Kcal (440 kJ) | ||
| Calories from fat | 23.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 20% | |
|---|---|---|---|
| Cholesterol | 7.28mg | 12% | |
| Sodium | 264.94mg | 53% | |
| Potassium | 96.16mg | 10% | |
| Total Carbs | 14.37g | 23% | |
| Sugars | 0.64g | 12% | |
| Dietary Fiber | 0.66g | 13% | |
| Protein | 3.79g | 37% | |
| Vitamin C | 5.1mg | 41% | |
| Iron | 0.4mg | 11% | |
| Calcium | 70.6mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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