Fresh Veggie RisottoSubmitted by sami326
Makes 1/2 servings
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Low cal for new years!
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Ingredients
| 1 1/3 |
ounces fresh asparagus |
| 1/2 |
teaspoon margarine or butter |
| 1/4 |
small onion, chopped |
| 8 |
teaspoons uncooked long grain rice |
| 1/2 |
cup chicken broth |
| 1 |
teaspoons grated Parmesan cheese |
Directions
- # Wash and snap off butt ends of asparagus, cut stems into 1/2 inch pieces, set tips aside.
- # 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.
- # 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.
Categories
Rice, Main Dish, Italian, Valentine's Day, Gluten-Free
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Serving Size 420.3g |
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Amount Per Serving |
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Total Carbohydrates 56.8g 19%
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| Vitamin A 15% |
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Vitamin C 11% |
| Calcium 9% |
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Iron 27% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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