Emprimir
Correo Electrónico
Add a photoCreamy risotto full of simple, clean and delicious flavors.
Ingredientes
- 500 g asparagus, trimmed, cut into 2-inch lengths
- 5 cups chicken broth from 1 cube
- 2 tbs olive oil
- ½ cup chopped onion
- 1½ cups arborio rice
- ½ cup dry white wine
- 6 tbs butter
- ¾ cup Parmesan cheese, grated
Direcciones
1.
Blanch asparagus pieces in some water in microwave oven on MAX for 3 minutes. Drain well.
2.
Sauté chopped onion until translucent, about 4 minutes, in hot olive oil over medium heat. Add rice and stir for 3 minutes.
3.
Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in centre and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
4.
Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
5.
Add butter and grated Parmesan cheese, stir until incorporated.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 525g | |
| Recipe makes 4 servings | |
| Calories 612 | |
| Calories from Fat 266 | 43% |
| Total Fat 30.24g | 38% |
| Saturated Fat 15.37g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 884mg | 37% |
| Potassium 534mg | 15% |
| Total Carbs 62.48g | 17% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.51g | 2% |
| Protein 16.97g | 27% |
