Pasta Risotto With Asparagus Recipe

Summary

Cooking Time6 MinDifficulty LevelEasy
Health IndexHealthy++Cuisine
CourseMethod
Main Ingredient

Ingredients

 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

Directions

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

Comments

Anonymous

Anonymous says :

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