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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (476g) Recipe makes 4 servings |
||
| Calories 595 | ||
| Calories from Fat 151 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.9g | 25% | |
| Saturated Fat 6.6g | 32% | |
| Monounsaturated Fat 7.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 1430mg | 59% | |
| Potassium 550mg | 15% | |
| Total Carbohydrate 87.6g | 29% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 3.4g | ||
| Protein 16.6g | 33% | |
Asparagus Risotto
By: Baby Kato
Nov 16, 2006
This was one of my dad's recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. Very, very tasty. I hope you enjoy this dish as much as we do.
SERVES 4
Ingredients
- 1 onion, medium, chopped
- 1/4 lb mushroom, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups arborio rice, italian risotto rice
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1/4 teaspoon turmeric
- 1/2 lb asparagus, fresh
- 1/3 cup parmesan cheese, ground
Directions
1
Using a 3 quart dish, combine onion, mushrooms, oil and butter.2
Cover and place in microwave on high for 5 minutes.3
Stir in rice, broth, wine and tumeric.4
Cover again and microwave on high for 15 minutes.5
Cut asparagus into 1 inch pieces.6
Next, stir rice mixture and microwave on high uncovered for 10 minutes.7
Now with a fork toss the asparagus into the rice.8
Cover and microwave on high for 5 minutes more.9
Remove the rice from the microwave and let stand (covered), for 5 minutes.10
Stir in the parmesan cheese with fork and season with salt and pepper.11
Enjoy!
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- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Pasta, Rice & Grains > Rice
- Preparation > Time to Make > < 60 mins
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: echo echo
On Jan 16, 2007
This was pretty good. I used unsalted butter and no-salt-added broth. I substituted basmati rice for arborio because that's what I had on hand. As it cooked, it seemed to me to be missing a bit seasoning wise so I upped the amount of turmeric and added a wee bit of cumin, cardamom and cinnamon.
From: KITTENCAL
On Dec 23, 2006
Very good, I omitted the tumeric and used a pinch of saffron instead, we enjoyed this rice BK! thanks for sharing, Kitten
From: Cooks4_6
On Jun 1, 2008
This was a nice, quick, great for a weekday side dish. Much simpler than stove-top risotto, but also had a much simpler flavor. I would have enjoyed it more if it had a bit of heavy cream to make it creamier. Great concept though!
From: ~Rita~
On Feb 26, 2007
I`m giving this 5 stars for ease and flavor. Nice use of the microwave cutting back on all the work of stirring and giving time to complete the rest of the meal. I would have like it a little more creamy. I added 1/2 cup more water at step #6. I found the flavor very nice. Timing was right on. The asparagus was not at all mushing which I feared. Thanks for the comfort food!!!
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