Risotto Verde (green Rice)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Italian | Italian, Mrs. g, Rice, Vegetables | 1 | Servings |
INGREDIENTS
| G. Granaroli XBRG76A | ||
| MM:MK VMXV03A | ||
| 1 | lb | Thin asparagus |
| 1/2 | Stick butter | |
| 2 | T | Olive oil |
| 1 | Onion chopped | |
| 1 | qt | Chicken broth |
| 2 | c | Water from cooking the |
| asparagusstrained | ||
| 1 1/2 | c | Rice, Uncle Ben`s1/2 c |
| grated cheese+ |
INSTRUCTIONS
Clean and trim asparagus and cook in lightly salted water until tender. Carefully remove the tender tips (1" + 1" again) reserve on the side. In a blender puree the rest of the stems with some of the water and strain . Add enough of the water to make the required 2 cups of liquid. Melt butter in oil and sautee the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed. Continue addin the chicken broth until the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese and asparagus tips. Serve Hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1326
Calories From Fat: 1109
Total Fat: 125.6g
Cholesterol: 244mg
Sodium: 4306.9mg
Potassium: 1830.3mg
Carbohydrates: 26.4g
Fiber: 6.6g
Sugar: 8.1g
Protein: 30.2g