Asparagus Risotto

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"Goes well with any meat course, from Canadian Diabetes Association"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (179.6 g)
  • Calories 153.5
  • Total Fat - 3.4 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 3.4 mg
  • Sodium - 407.9 mg
  • Total Carbohydrate - 26.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.6 g
  • Protein - 4.6 g
  • Calcium - 44.6 mg
  • Iron - 1.4 mg
  • Vitamin C - 3 mg
  • Thiamin - 0.2 mg

Step 1

Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.

Step 2

Melt margarine in a saucepan or flame proof casserole. Add asparagus pieces and onion, stir, cook 5 minutes until onion is transparent and soft. Stir in rice and chicken broth, bring to a boil, cover, simmer 10 minutes.

Step 3

Add asparagus tips, simmer 5 minutes longer. Stir in 1 tablespoon parmesan cheese, and salt and pepper to taste. Let stand, covered, 5 minutes. Sprinkle with remaining parmesan

Step 4

Diabetic- 2 starchy and 1/2 fat choices

Tips & Variations


No special items needed.

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