Risotto with Asparagus Recipe

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Ingredients:

Serving

1 lb asparagus, trimmed and cut into 2-inch pieces
7-1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked arborio rice
1 cup dry white wine
1 tbsp butter
1/4 cup grated parmesan cheese
salt and pepper to taste

Directions:

Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	299.93 Kcal (1256 kJ)
Calories from fat	61.35 Kcal
		% Daily Value*
Total Fat	6.82g	10%
Cholesterol	4.38mg	1%
Sodium	591.07mg	25%
Potassium	220.36mg	5%
Total Carbs	43.6g	15%
Sugars	1.24g	5%
Dietary Fiber	1.48g	6%
Protein	5.77g	12%
Vitamin C	13mg	22%
Iron	0.8mg	4%
Calcium	44.6mg	4%

Amount Per 100 g
Calories	107.89 Kcal (452 kJ)
Calories from fat	22.07 Kcal
		% Daily Value*
Total Fat	2.45g	10%
Cholesterol	1.57mg	1%
Sodium	212.62mg	25%
Potassium	79.27mg	5%
Total Carbs	15.68g	15%
Sugars	0.45g	5%
Dietary Fiber	0.53g	6%
Protein	2.07g	12%
Vitamin C	4.7mg	22%
Iron	0.3mg	4%
Calcium	16mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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