| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Food9 | 6 | Servings | |
INGREDIENTS
| 360 | g | Risotto rice, 12 1/2oz |
| 12 | Asparagus, blanched then | |
| chargrilled and | ||
| sliced across | ||
| 18 | Yabbies, blanched | |
| chargrilled and | ||
| sliced across | ||
| 80 | g | Butter, 3oz |
| 1 | Chicken stock, 1 3/4 pints | |
| 50 | g | Parmesan cheese, 2oz |
| Chives, chopped | ||
| 1 | the butter. |
INSTRUCTIONS
Make the risotto very 'wet' in the usual way, finish with Parmesan and Heat a pan and saut the yabby tails, season and arrange the asparagus and yabbies on the risotto. Heat the butter until very brown and pour over the risotto. Sprinkle with chives. Converted by MC_Buster. Per serving: 156 Calories (kcal); 14g Total Fat; (80% calories from fat); 5g Protein; 2g Carbohydrate; 36mg Cholesterol; 1779mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 41.1mg
Sodium: 370.7mg
Potassium: 194.1mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 2.8g
Protein: 7.6g