Asparagus And Chicken Risotto
|Asparagus||300 Gram, chopped|
|Olive oil||2 Tablespoon|
|Arborio rice||300 Gram (1 1/2 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||1 Liter (4 Cups)|
|Coarsely chopped cooked chicken||340 Gram (2 Cups)|
|Coarsely grated parmesan cheese||20 Gram (1/4 Cup)|
|Cream||60 Milliliter (1/4 Cup)|
Boil, steam, or microwave asparagus until just tender; drain.
Meanwhile, heat oil in large pan; add rice, stir about 2 minutes or until rice is coated with oil.
Add garlic; cook, stirring, until garlic is just soft.
Add hot stock, in batches; cook, stirring, over low heat until stock is absorbed between additions and rice is tender.
Gently stir asparagus, chicken, cheese and cream into risotto.
Serving size: Complete recipe
Calories 2346 Calories from Fat 490
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 51.8 mg17.3%
Sodium 1853.3 mg77.2%
Total Carbohydrates 329 g109.8%
Dietary Fiber 6.4 g25.6%
Sugars 66.1 g
Protein 132 g264.7%
Vitamin A 49.9% Vitamin C 33.9%
Calcium 46% Iron 49.7%
*Based on a 2000 Calorie diet