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Risotto with Aspargus

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy 6 Servings

INGREDIENTS

5 c Vegetable broth
2 ts Olive oil
1/2 c Finely chopped onions
1/2 c Coarsely shredded carrots
2 Cloves garlic, finely minced
1 1/2 c Arborio rice, uncooked
1/2 c Dry white wine
1/2 lb Fresh asparagus, cut diagonally into 1/2" pieces
2 Plum tomatoes, (large) chopped
1/2 ts Dried basil
1/4 ts Dried oregano
1/4 ts Dried thyme
1 1/2 tb Grated Parmesan cheese
Freshly ground black pepper

INSTRUCTIONS

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 1/2 cup of broth and
continue cooking, stirring constantly, until the rice has absorbed the
liquid. Add another 1/2 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@aol.com on Mar 14, 1997

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