Zutaten für Asparagus Risotto
- 1 pound fresh asparagus
- 2 tablespoons margarine
- 1/2 cup finely chopped yellow onion
- 1 1/2 cups arborio rice
- 4 cups hot chicken broth
- 3/4 cup grated parmesan cheese
- salt to taste
- fresh ground pepper to taste
- 1 tablespoon olive oil
- 1 medium shallot, minced (1/4 cup)
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Zubereitung von Asparagus Risotto
- Snap off the tough ends of 1 pound asparagus. Cut the stems into 1/2-inch pieces. Set aside the tender tips.
- Melt 2 tablespoons of margarine in a large saucepan or flameproof casserole over medium heat.
- Add 1/2 cup finely chopped yellow onion and cook for 5 minutes, or until softened and translucent.
- Add 1 1/2 cups Arborio rice and toast for 1-2 minutes, stirring constantly, until the grains are slightly translucent.
- Pour in 4 cups hot chicken broth (or vegetable broth for a vegetarian option), stirring constantly. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Add the asparagus stems and cook for 5-7 minutes, or until tender-crisp.
- Stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
- Gently stir in the reserved asparagus tips.
- Remove from heat and let stand, covered, for 5 minutes to allow the risotto to finish cooking and absorb the remaining liquid.
- Sprinkle with the remaining 1/4 cup grated Parmesan cheese before serving.
- Diabetic Note: This recipe counts as approximately 2 starchy and 1 1/2 fat choices in a diabetic exchange plan. Adjust serving size to suit your individual dietary needs.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
4g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Lunch Main Dish Side Dishes Rice Vegetables Canadian Easy Diabetic Dinner Party Holiday Event Kid Friendly Low Fat Stove Top Dietary Low Cholesterol Low Saturated Fat Low Calorie St Patricks Day British Columbian Low In Something Pasta Rice And Grains Asparagus Equipment
