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Risotto With Asparagus

Categories:
low fat, side dish

3 1/4 cups water
3/4 cup defatted chicken broth
8 ounces fresh asparagus spears; trimmed ,and
cut diagonally into 1' pieces
1/2 cup grated carrots
3/4 cup Arborio rice
1 teaspoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon chopped Italian parsley
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper; or more to taste

In a medium saucepan, combine the water and broth. Cover and bring to a boil over high heat. Add the asparagus, return to a boil and cook, uncovered, for 2 to 3 minutes, or until crisp-tender. Add the carrots and cook for 2 to 3 seconds longer. Remove the asparagus and carrots from the liquid with a small strainer. Cool the vegetables under cold running water and set aside. Reduce the heat under the broth mixture so it is just simmering. In a medium, heavy saucepan, combine the rice and oil. Place the pan over medium-high heat and cook, stirring frequently, for 2 to 3 minutes, or until some of the grains of rice turn golden. Reduce the heat under the rice to medium. Add a big ladleful of the broth mixture to the rice and bring to a boil. Cook, stirring frequently, for 1 to 3 minutes, or until the liquid is nearly absorbed. Repeat the process with most of the remaining broth mixture, adding a ladleful at a time, until the rice is creamy and al dente, and the liquid is nearly absorbed (this will take about 15 minutes). Stir the asparagus and carrots into the rice, and cook for 1 to 2 minutes, or just until heated through. Remove the pan from the heat and stir in the Parmesan, parsley, salt and black pepper. This recipe yields 4 servings. Comments: Risotto is often served as a first course in Italy; and even a little "tasting" portion of this dish is flavorful. The rice is prepared quite differently from the standard American method: Rather than cooking it in a covered pot of boiling water, you add hot liquid a little at a time, stirring all the while. Stop adding the broth when the rice is just al dente; don't worry if a little broth is left over. Market and Pantry: The traditional rice for risotto is short-grained, starchy Italian Arborio, which, when cooked, turns creamy on the outside while remaining al dente within. Arborio is the generic name; you'll find the rice sold under various brand names in Italian markets and gourmet shops. Nutritional Information Per Serving: Calories: 172; Fat: 2.2 grams (12% of calories); Cholesterol: 1 milligrams; Sodium: 208 milligrams; Fiber (grams) 1.1.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 147 Calories (kcal); 2g Total Fat; (9% calories from fat); 3g Protein; 29g Carbohydrate; 1mg Cholesterol; 107mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00



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