| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Canned vegetable broth |
| 8 |
oz |
Slender asparagus; ends trimmed, cut |
|
|
; into 1-inch pieces |
| 1 |
c |
Dry white wine |
| 1/4 |
ts |
Saffron threads |
| 1 1/2 |
tb |
Olive oil |
| 1 |
c |
Arborio rice or medium-grain white rice |
| 1 |
c |
Frozen petit peas; thawed |
| 1/3 |
c |
Grated Parmesan cheese; (about 1 ounce) |
INSTRUCTIONS
Bring vegetable broth to boil in heavy medium saucepan. Add asparagus
pieces and cook until crisp-tender, about 2 minutes. Using slotted spoon,
transfer asparagus to bowl. Add white wine and saffron threads to vegetable
broth and bring to simmer.
Heat olive oil in another heavy medium saucepan over medium heat. Add rice
and stir until translucent, about 2 minutes. Mix in all but 1/4 cup broth
mixture. Simmer rice uncovered until tender and creamy but still slightly
firm to bite, stirring occasionally, about 20 minutes. Mix in peas, then
asparagus and Parmesan cheese. Add remaining 1/4 cup broth if risotto seems
dry. Season with salt and pepper.
2 Servings; Can be doubled.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 462 Calories (kcal); 28g Total Fat; (81% calories from fat);
11g Protein; 3g Carbohydrate; 21mg Cholesterol; 508mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God grades on the cross, not the curve.”