Receta Royal Risotto With Asparagus And Artichokes
Raciónes: 6
Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med red onion, diced
- 10 x white button mushrooms, sliced, up to 12
- 4 x cloves garlic, chopped
- 1Â 1/2 c. Arborio rice
- 4Â 1/2 c. water
- 1/2 c. dry white wine
- 1/2 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp grnd turmeric
- 10 x asparagus spears, trimmed, up to 12
- Â Â and cut into 1-inch sections
- 14 ounce canned artichoke hearts, rinsed
- Â Â and coarsely minced
- 1/2 c. grated Parmesan cheese
Direcciones
- MAKES 6 SERVINGS LACTO
- If there was a hall of fame for dishes, risotto would have to be a charter member. Asparagus and artichokes endow this classic rendition with regal flavors.
- Heat oil in large saucepan over medium heat. Add in onion, mushrooms and garlic.
- Cook, stirring, for 6 min. Add in rice, 2 c. water, wine and seasonings.
- Bring to a simmer; cook, uncovered, over medium-low heat about 8 to 10 min, stirring frequently.
- Stir in another 2 c. water, asparagus and artichokes. Bring to a simmer.
- Cook, stirring, till rice is al dente, about 12 to 14 min more. Adjust heat so rice doesn't burn on the bottom, and add in remaining k c. of water if needed.
- Remove from heat; let stand for a few min before serving. Mix in cheese.
- Makes 6 servings.
- HELPFUL HINT: For an herbal nuance, sprinkle minced flesh parsley or possibly basil over the risotto at the last minute.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 318g | |
Recipe makes 6 servings | |
Calories 268 | |
Calories from Fat 45 | 17% |
Total Fat 5.1g | 6% |
Saturated Fat 1.87g | 7% |
Trans Fat 0.0g | |
Cholesterol 7mg | 2% |
Sodium 350mg | 15% |
Potassium 226mg | 6% |
Total Carbs 43.93g | 12% |
Dietary Fiber 3.5g | 12% |
Sugars 1.88g | 1% |
Protein 7.9g | 13% |