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Asparagus Risotto

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Ingredients
  Asparagus/One 10-ounce package frozen asparagus tips, defrosted 15 Medium
  Butter 3 Tablespoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Pancetta 4 Ounce, cut into 1/2 inch dice (Canadian Bacon)
  Dry white wine 1 Cup (16 tbs)
  Arborio rice 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Hot chicken stock/Two 14 1/2-ounce cans broth mixed with 4 cups hot water 8 Cup (128 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

1. If using fresh asparagus trim off tough ends and cut diagonally into 3/4 inch pieces, leaving tips intact. Cook in 2 quarts boiling salted water 2 to 3 minutes, until crisp-tender. Drain and rinse under cold running water. Drain and pat dry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Rice
Interest: 
Everyday

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4.09
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3120 Calories from Fat 1009

% Daily Value*

Total Fat 114 g175.2%

Saturated Fat 56.2 g281.2%

Trans Fat 0 g

Cholesterol 289.3 mg96.4%

Sodium 6545.9 mg272.7%

Total Carbohydrates 379 g126.3%

Dietary Fiber 8.3 g33.3%

Sugars 65.7 g

Protein 97 g194.2%

Vitamin A 79.1% Vitamin C 47.1%

Calcium 88% Iron 69.4%

*Based on a 2000 Calorie diet

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Asparagus Risotto Recipe