Risotto with aspargus

6 Servings

Ingredients

Quantity Ingredient
5 cups Vegetable broth
2 teaspoons Olive oil
½ cup Finely chopped onions
½ cup Coarsely shredded carrots
2 Cloves garlic, finely minced
1½ cup Arborio rice, uncooked
½ cup Dry white wine
½ pounds Fresh asparagus, cut diagonally into 1/2\" pieces
2 Plum tomatoes, (large) chopped
½ teaspoon Dried basil
¼ teaspoon Dried oregano
¼ teaspoon Dried thyme
1½ tablespoon Grated Parmesan cheese
Freshly ground black pepper

Directions

Source: The Meatless Gourmet

Bring the broth to a simmer in a medium saucepan over mediuim heat. Reduce heat to low and keep broth warm. Heat oil in a large nonstick skillet over medium heat. Add onion, carrots and garlic. Cook, stirring frequently, 3-4 minutes until onion is tender. Add rice. Cook and stir 1 minute. Add the wine and cook until most of it is evaporated. Then add ½ cup of broth and continue cooking, stirring constantly, until the rice has absorbed the liquid. Add another ½ cup of broth, along with the asparagus, tomatoes and herbs. Stir until broth is absorbed.

Nutrition (per serving): 226 calories Saturated fat 0 g Total Fat 2 g (8% of calories) Protein 5 g (9% of calories) Carbohydrates 44 g (78% of calories)

Posted to Digest eat-lf.v097.n069 by BunnyMama@... on Mar 14, 1997

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