Asparagus Risotto
Created by Derf on March 18, 2012
- Servings: 6
- Prep Time: 10m
- Cook Time: 40m
- Recipe #4923
Ingredients
- 1/2 pound fresh asparagus
- 1 tablespoon margarine (or 1 tablespoon butter)
- 1 small yellow onion, chopped
- 1 cup dry long grain rice
- 2 1/2 cups chicken broth (hot)
- 2 tablespoons Parmesan cheese, grated
- Salt and fresh ground pepper, to taste
How to Make
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Step 1: Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
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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.
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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
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Step 4: Diabetic- 2 starchy and 1/2 fat choices
Nutritional Facts
- 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