Pasta Risotto With Asparagus Recipe


Cooking Time6 MinDifficulty LevelEasy
Health IndexHealthy++Cuisine
Main Ingredient


 Low sodium chicken broth3 Cup (48 tbs)
 Tiny dry pasta shapes7 Ounce (Such As Stars, Rice, Or Letters Of The Alphabet)
 Asparagus2 Cup (32 tbs) (1-Inch-Long Pieces)
 Grated parmesan cheese1⁄2 Cup (8 tbs)

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 mg

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


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



Anonymous says :

14 cups of cheese huh? Well, I'm not one to argue!
Posted on: 14 July 2011 - 10:26pm