Easy Asparagus Risotto
|Asparagus||1 Pound, cut into 2" pieces, tips reserved|
|Olive oil||1 Tablespoon|
|Arborio rice||1 Cup (16 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||2 Cup (32 tbs)|
|Sun dried tomato halves||4 , reconstituted and chopped|
|Chopped fresh parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
In a large frying pan of rapidly boiling water, blanch the asparagus tips for 2 to 3 minutes, or until vivid green.
Remove the asparagus from the pan and set aside; reserve the cooking water.
In a large microwave-safe bowl, microwave the oil for 1 minute on high.
Stir in the rice and onions.
Microwave, uncovered, for 1 minute.
Stir in 1 1/2 cups of the reserved cooking water.
Microwave for 10 minutes, stirring once halfway through cooking.
Stir in the stock.
Microwave for 15 minutes, stirring once halfway through cooking.
Stir in the asparagus (except for the tips), tomatoes and parsley.
Microwave for 1 minute, or until heated through.
Serving size: Complete recipe
Calories 1021 Calories from Fat 217
% Daily Value*
Total Fat 25 g37.9%
Saturated Fat 7.5 g37.7%
Trans Fat 0 g
Cholesterol 26.4 mg8.8%
Sodium 1435.1 mg59.8%
Total Carbohydrates 172 g57.5%
Dietary Fiber 12.6 g50.4%
Sugars 26.2 g
Protein 34 g68.5%
Vitamin A 123.4% Vitamin C 122%
Calcium 70.1% Iron 82.1%
*Based on a 2000 Calorie diet