Risotto with aspargus
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Vegetable broth |
| 2 | teaspoons | Olive oil |
| ½ | cup | Finely chopped onions |
| ½ | cup | Coarsely shredded carrots |
| 2 | Cloves garlic, finely minced | |
| 1½ | cup | Arborio rice, uncooked |
| ½ | cup | Dry white wine |
| ½ | pounds | Fresh asparagus, cut diagonally into 1/2\" pieces |
| 2 | Plum tomatoes, (large) chopped | |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried thyme |
| 1½ | tablespoon | Grated Parmesan cheese |
| Freshly ground black pepper | ||
Directions
Source: The Meatless Gourmet
Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce heat to low and keep broth warm. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4 minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the wine and cook until most of it is evaporated. Then add ½ cup of broth and continue cooking, stirring constantly, until the rice has absorbed the liquid. Add another ½ cup of broth, along with the asparagus, tomatoes and herbs. Stir until broth is absorbed.
Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of calories)
Posted to Digest eat-lf.v097.n069 by BunnyMama@... on Mar 14, 1997