Cheese Rice With Asparagus & Peas

30m
Prep Time
60m
Cook Time
1h 30m
Ready In

Recipe: #23330

April 02, 2016



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Original is 6 servings

Nutritional

  • Serving Size: 1 (419.6 g)
  • Calories 497.8
  • Total Fat - 18.4 g
  • Saturated Fat - 5 g
  • Cholesterol - 17.3 mg
  • Sodium - 1710.2 mg
  • Total Carbohydrate - 68.1 g
  • Dietary Fiber - 2.7 g
  • Sugars - 1.1 g
  • Protein - 13 g
  • Calcium - 264.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a stock pot, add broth or water and wine.

Step 2

Bring liquids to a boil and then turn heat to low and continue to simmer.

Step 3

In a separate, large cooking pot, over medium to medium-high heat, add the olive oil and shallot.

Step 4

Sauté until the shallot becomes translucent.

Step 5

Add rice and peas and sauté for a few minutes until the rice kernels become translucent and begin to pop.

Step 6

Add a ladle full of the broth and wine mixture to the rice and continue to stir until the liquid is almost absorbed by the rice.

Step 7

Continue this process until the rice has softened but still is firm enough to have a bit of a bite to it.

Step 8

Be careful not to add too much liquid or the rice will become too soft and mushy.

Step 9

At this point, add one more generous ladle of the broth wine mixture to the pan along with the asparagus and fontina and Parmigiano cheeses.

Step 10

Mix the ingredients thoroughly until all of the cheese has melted into the rice and the liquid is almost absorbed, approximately another 3 - 5 minutes.

Tips


No special items needed.

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