Directions:
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat the olive oil in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 15 minutes total). Stir in grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.09 Kcal (1508 kJ) | ||
| Calories from fat | 29.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 0% | |
| Sodium | 447.8mg | 19% | |
| Potassium | 542.55mg | 12% | |
| Total Carbs | 50.32g | 17% | |
| Sugars | 5.38g | 22% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 25.38g | 51% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 4.8mg | 27% | |
| Calcium | 185.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 113.54 Kcal (475 kJ) | ||
| Calories from fat | 9.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 5% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 141.2mg | 19% | |
| Potassium | 171.07mg | 12% | |
| Total Carbs | 15.87g | 17% | |
| Sugars | 1.7g | 22% | |
| Dietary Fiber | 0.52g | 7% | |
| Protein | 8g | 51% | |
| Vitamin C | 2.3mg | 12% | |
| Iron | 1.5mg | 27% | |
| Calcium | 58.4mg | 19% | |
* 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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