Asparagus Risotto

20 PST

From: reggie

netcom.com (Reggie Dwork)

Exported from MasterCook II

Risotto With Fresh Asparagus

Recipe By : The Workbasket May 1989

4 Preparation Time :

Categories : Fruit Italian

Main Dishes Rice

Side Dish Vegetables

Vegetarian Fatfree

Amount Measure Ingredient -- Preparation Method -- -- --

2 1/2 C Low Sodium Chicken Broth -- vegetarian

1 Clove Garlic -- finely chopped

4 Tbsp Onions -- finely chopped

1 Tsp Lemon Zest -- grated

3/4 C Short-Grain Rice -- (risotto)

1 Lb Asparagus Spears -- fresh, cleaned, cut -- into 1 lengths

Pour stock into saucepan. Bring to boil and let simmer over low heat. In a heavy skillet, saute garlic and onions in water or sm. amount of stock over low heat until onions turn soft. Add lemon zest and rice. Stir with a fork until rice is well coated.

Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occas. with a fork. Repeat with another cup of stock. Then add remaining 1/2 C stock. When absorbed, rice should be done.

Steam asparagus.

Add asparagus to risotto just before serving.

- - - - - - - - - - - - - - - - - - NOTES : Cal 162

Fat 1/3 g

Carbs 34 1/3 g

Protein 10.9 g

Sodium 363 mg

Dietary Fiber 2 1/2 g

CFF 1.7%