Directions:
- Heat 1 tbsp oil in medium skillet over medium-high heat.
- Add asparagus; sprinkle with salt & pepper.
- Saute until asparagus begins to soften, about 2 minutes. Set aside.
- Bring broth to simmer in medium saucepan over low heat. Cover; keep warm.
- Heat remaining 3 tbsp olive oil in large heavy pot over medium-high heat.
- Add leeks and garlic.
- Saute until leeks begin to soften, about 3-4 minutes.
- Add rice, stir until rice is translucent, about 3 minutes.
- Reduce heat to medium.
- Add 1/2 cup broth; stir until liquid is absorbed.
- Add broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding next 1/2 cup, until there is only 1 cup broth remaining.
- Add cheese, peas and remaining broth.
- Simmer until vegetables are just tender and risotto is creamy.
- Season with salt & pepper.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.17 Kcal (1324 kJ) | ||
| Calories from fat | 93.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Cholesterol | 13.2mg | 4% | |
| Sodium | 779.84mg | 32% | |
| Potassium | 255.2mg | 5% | |
| Total Carbs | 39.18g | 13% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 10.75g | 22% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 1.5mg | 8% | |
| Calcium | 197.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 115.08 Kcal (482 kJ) | ||
| Calories from fat | 34.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 16% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 4% | |
| Sodium | 283.85mg | 32% | |
| Potassium | 92.89mg | 5% | |
| Total Carbs | 14.26g | 13% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 3.91g | 22% | |
| Vitamin C | 6.1mg | 28% | |
| Iron | 0.5mg | 8% | |
| Calcium | 71.9mg | 20% | |
* 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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