Directions:
- Bring 4 cups water to a boil in a saucepan. Add asparagus and cook for 2 minutes. Drain and set aside.
- In a saucepan, add 1/4 cup water to 1 3/4 cups of chicken broth and bring to a simmer.
- Heat a large saucepan over medium heat. Add olive oil and swirl to coat. Add onion; cook 4 minutes. Add garlic; cook 2 minutes, stirring constantly. Stir in peas, uncooked rice, and salt; cook for 1 minute.
- Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
- Stir in asparagus, Neufchâtel cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls.
- Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.01 Kcal (301 kJ) | ||
| Calories from fat | 20.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 1% | |
| Sodium | 123.38mg | 5% | |
| Potassium | 69mg | 1% | |
| Total Carbs | 9.88g | 3% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 107.38 Kcal (450 kJ) | ||
| Calories from fat | 31.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 4% | |
|---|---|---|---|
| Cholesterol | 3.92mg | 1% | |
| Sodium | 184mg | 5% | |
| Potassium | 102.91mg | 1% | |
| Total Carbs | 14.73g | 3% | |
| Sugars | 1.71g | 5% | |
| Dietary Fiber | 1.49g | 4% | |
| Protein | 3.43g | 5% | |
| Vitamin C | 4.8mg | 5% | |
| Iron | 0.8mg | 3% | |
| Calcium | 44.5mg | 3% | |
* 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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