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Vegetarian Risotto with Fresh Asparagus Recipe
HEALTHY RECIPES
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This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients
about 3 cups vegetable stock
2 teaspoons olive oil
1/3 cup diced onions
1 cup Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1 cup asparagus, cut into 2" lengths

Cooking Instructions
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
4. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
5. While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
7. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus.


Nutrition Facts
Serving Size: about 1/2 cup
Calories 309
Total Fat 7 g
Saturated Fat 3 g
Protein 10 g
Total Carbohydrate 49 g
Dietary Fiber 2 g
Sodium 585 mg
Percent Calories from Fat 20%
Percent Calories from Protein 14%
Percent Calories from Carbohydrate 66%


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