Three-Grain Risotto with Asparagus Spears Recipe

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Three-Grain Risotto with Asparagus Spears
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Ingredients:

Directions:

  1. Bring saffron and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  2. Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes. Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
  3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.4 Kcal (1362 kJ)
Calories from fat 66.79 Kcal
% Daily Value*
Total Fat 7.42g 11%
Cholesterol 6.58mg 2%
Sodium 387.9mg 16%
Potassium 481.43mg 10%
Total Carbs 47.9g 16%
Sugars 8.07g 32%
Dietary Fiber 4.59g 18%
Protein 10.52g 21%
Vitamin C 8.4mg 14%
Iron 2.5mg 14%
Calcium 161.2mg 16%
Amount Per 100 g
Calories 103.07 Kcal (432 kJ)
Calories from fat 21.16 Kcal
% Daily Value*
Total Fat 2.35g 11%
Cholesterol 2.08mg 2%
Sodium 122.87mg 16%
Potassium 152.49mg 10%
Total Carbs 15.17g 16%
Sugars 2.56g 32%
Dietary Fiber 1.45g 18%
Protein 3.33g 21%
Vitamin C 2.7mg 14%
Iron 0.8mg 14%
Calcium 51.1mg 16%

* 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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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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