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Pasta Risotto With Asparagus

Healthycooking's picture
Ingredients
  Low sodium chicken broth 3 Cup (48 tbs)
  Tiny dry pasta shapes 7 Ounce (Such As Stars, Rice, Or Letters Of The Alphabet)
  Asparagus 2 Cup (32 tbs) (1-Inch-Long Pieces)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

In a 2- to 3-quart pan, bring broth to a boil over high heat.
Add pasta, reduce heat, and boil gently for 8 minutes.
Add asparagus and continue to cook, stirring often, until almost all liquid has been absorbed and pasta and asparagus are just tender to bite (5 to 7 more minutes).
Stir in 14 cup of the cheese.
Spoon risotto into a warm serving dish; sprinkle with remaining 1/4 cup cheese

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
6 Minutes

Rate It

Your rating: None
4.11111
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1103 Calories from Fat 233

% Daily Value*

Total Fat 26 g40%

Saturated Fat 12.2 g60.9%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 1227.7 mg51.2%

Total Carbohydrates 162 g53.9%

Dietary Fiber 19.6 g78.5%

Sugars 13.5 g

Protein 69 g137.6%

Vitamin A 133.5% Vitamin C 36.7%

Calcium 85.5% Iron 62.8%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
14 cups of cheese huh? Well, I'm not one to argue!
Pasta Risotto With Asparagus Recipe