Spring Risotto Recipe
Ingredients
- 3 Tbl butter
- 2 Tbs olive oil
- 1 medium onion thinly sliced
- 2 cloves garlic, minced
- 2 cups uncooked white rice
- 1 can (14 1/2 oz) chicken broth
- 1/2 cup milk
- 1 bunch of asparagas (I like to cook a little first)
- 1/3 cup Parmesan Cheese
- salt and pepper to taste
Directions
- Melt butter with olive oil in a skillet on medium hear
- Add onion and garlic, cook for 3 minutes, do not brown
- toos in rice and stir to coat the rice
- Add warm broth, milk, and asparagas
- Bring to a boil over medium heat
- simmer for 5 minutes over low heat
- mix in 1/4 cup Parmesan cheese
- sprinkle with remaining Parmesan cheese just before serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 365 | |
| Calories from Fat 115 | 32% |
| Total Fat 13.01g | 16% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 251mg | 10% |
| Potassium 193mg | 6% |
| Total Carbs 52.57g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.91g | 1% |
| Protein 8.2g | 13% |
