Asparagus Risotto
Recipe: #4923
March 18, 2012
Categories: Side Dishes, Rice, White Rice, Asparagus, Pacific Northwest, Pacific Rim, Brunch Christmas, Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, more
"Goes well with any meat course, from Canadian Diabetes Association"
Ingredients
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 by Step Method
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
No special items needed.