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Risotto With Chargrilled Asparagus, Yabbies And Burnt But

January 29, 2023

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) ---------------------------------------------- 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