|
Risotto With Asparagus Categories: low fat, side dish 3 1/4 cups water 3/4 cup defatted chicken broth 8 ounces fresh asparagus spears; trimmed ,and cut diagonally into 1" pieces 1/2 cup grated carrots 3/4 cup Arborio rice 1 teaspoon extra-virgin olive oil 1 tablespoon grated Parmesan cheese 1 tablespoon chopped Italian parsley 1/8 teaspoon salt 1/8 teaspoon freshly-ground black pepper; or more to taste In a medium saucepan, combine the water and broth. Cover and bring to a boil over high heat. Add the asparagus, return to a boil and cook, uncovered, for 2 to 3 minutes, or until crisp-tender. Add the carrots and cook for 2 to 3 seconds longer. Remove the asparagus and carrots from the liquid with a small strainer. Cool the vegetables under cold running water and set aside. Reduce the heat under the broth mixture so it is just simmering. In a medium, heavy saucepan, combine the rice and oil. Place the pan over medium-high heat and cook, stirring frequently, for 2 to 3 minutes, or until some of the grains of rice turn golden. Reduce the heat under the rice to medium. Add a big ladleful of the broth mixture to the rice and bring to a boil. Cook, stirring frequently, for 1 to 3 minutes, or until the liquid is nearly absorbed. Repeat the process with most of the remaining broth mixture, adding a ladleful at a time, until the rice is creamy and al dente, and the liquid is nearly absorbed (this will take about 15 minutes). Stir the asparagus and carrots into the rice, and cook for 1 to 2 minutes, or just until heated through. Remove the pan from the heat and stir in the Parmesan, parsley, salt and black pepper. This recipe yields 4 servings. Comments: Risotto is often served as a first course in Italy; and even a little "tasting" portion of this dish is flavorful. The rice is prepared quite differently from the standard American method: Rather than cooking it in a covered pot of boiling water, you add hot liquid a little at a time, stirring all the while. Stop adding the broth when the rice is just al dente; don't worry if a little broth is left over. Market and Pantry: The traditional rice for risotto is short-grained, starchy Italian Arborio, which, when cooked, turns creamy on the outside while remaining al dente within. Arborio is the generic name; you'll find the rice sold under various brand names in Italian markets and gourmet shops. Nutritional Information Per Serving: Calories: 172; Fat: 2.2 grams (12% of calories); Cholesterol: 1 milligrams; Sodium: 208 milligrams; Fiber (grams) 1.1. Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 147 Calories (kcal); 2g Total Fat; (9% calories from fat); 3g Protein; 29g Carbohydrate; 1mg Cholesterol; 107mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
|
|
Replacement Dinnerware Service If that fancy set of Chinaware that was given to you by your Mother-in-Law on your Wedding Day has somehow gotten smaller since it was given to you for safe keeping, Follow the link below to Kathy's Korner and replace the missing pieces before anyone knows that they were missing! Kathy's Korner Online Sales |
And if there is one special recipe you need and can't find it just send me a quick email using the form on the Contact page and if I have it or can locate it I will be glad to send it to you.
Daily Quotes;
If pleasures are greatest in anticipation, just remember that this is also true of trouble. A new Tip each time you Visit Flies or bees bothering you? Spray them with hair spray and they will take a quick dive. Here is a link to a new area of my site, Cooking and HomeMaking Stories. Have a look at this one and see what you think, then if you have time Drop me an eMail and tell me what you think of it,Click Here |
Click To Bookmark our Site
Restaurant Recipes
Cajun Recipes
Quick and Easy
Sourdough Breads 1
Sourdough 2
Drizzle Icing
Food Storage
Seasonings
© 1999-2006 Home Almanac.com
|
Since 12/05/06, You Are Visitor Number 1 |