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Asparagus Risotto
Rice cooked in a broth with asparagus.
Ingredients
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1 |
onions, finely chopped |
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200 g |
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10 |
asparagus, average size, cut into 1 cm pieces |
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200 g |
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1 1/2 cup |
chicken broth |
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375 mL |
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1 tbsp |
butter, unsalted |
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14 g |
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1 tbsp |
olive oil |
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15 mL |
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3/4 cup |
arborio rice |
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150 g |
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2 tbsp |
Parmesan cheese, grated |
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6 g |
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salt to taste |
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ground pepper to taste |
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Before you start
A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.
Method
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Finely chop the onion. Clean the asparagus then cut it into small pieces (about 1 cm).
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Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
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Heat the butter and oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent. Add the rice and asparagus. Cook 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
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Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan
cheese, then serve.
Claims
- Free :
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Added Sugar
- Low :
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Sodium
- Source of :
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Calcium, Phosphorus, Vitamin A, Vitamin B2, Vitamin C
- Good source of :
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Copper, Fibre, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Zinc
- Excellent source of :
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Folacin, Manganese, Selenium, Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (260g)
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Amount
% DV*
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* DV = Daily Value
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Calories
410
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Fat
10 g
16 %
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Saturated 4 g
+ Trans 0.2 g
20 %
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Cholesterol
15 mg
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Sodium
55 mg
2 %
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Carbohydrate
72 g
24 %
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Fibre
5 g
20 %
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Sugars
5 g
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Protein
9 g
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Vitamin A
15 %
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Vitamin C
15 %
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Calcium
8 %
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Iron
20 %
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More info
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