Directions:
- Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside.
- Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed.
- Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
- Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.45 Kcal (952 kJ) | ||
| Calories from fat | 22.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 548.46mg | 23% | |
| Potassium | 295.8mg | 6% | |
| Total Carbs | 36.39g | 12% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 8.8mg | 15% | |
| Iron | 1.3mg | 7% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.61 Kcal (354 kJ) | ||
| Calories from fat | 8.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 4% | |
|---|---|---|---|
| Cholesterol | 1.02mg | 1% | |
| Sodium | 204.01mg | 23% | |
| Potassium | 110.03mg | 6% | |
| Total Carbs | 13.54g | 12% | |
| Sugars | 0.79g | 9% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 2.8g | 15% | |
| Vitamin C | 3.3mg | 15% | |
| Iron | 0.5mg | 7% | |
| Calcium | 26.8mg | 7% | |
* 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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