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Ingredientes
- 1 1/4 lb asparagus
- 5 c. vegetable broth
- 1 lrg yellow bell pepper in 1" strips
- 2 tsp extra virgin olive oil
- 1/3 c. chopped onion
- 1/4 c. celery finely minced
- 1/2 c. dry white wine defrosted
- 1 1/3 c. arborio rice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c. fresh chives snipped, for garnish
- 8 tsp asiago Cheese
Direcciones
- Saute/fry the onions and celery in the oil. Cook the risotto with the broth and wine. Steam the asparagus and yellow bell pepper till tender. Add in them to the finished risotto before serving.
- NOTES : Just wanted to thank Ellen C. for the Asparagus and Yellow Pepper Risotto recipe she posted awhile back. I tried it yesterday (using red pepper because I had no yellow) and it was delicious. I'll definitely make it again during asparagus season. [[email protected]]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2098g | |
| Calories 1268 | |
| Calories from Fat 100 | 8% |
| Total Fat 11.44g | 14% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5330mg | 222% |
| Potassium 1529mg | 44% |
| Total Carbs 243.61g | 65% |
| Dietary Fiber 13.0g | 43% |
| Sugars 19.82g | 13% |
| Protein 26.98g | 43% |
