- 2 tbsp Butter
- 1 tbsp olive oil
- 1 small onion - chopped
- freshly ground black pepper and kosher salt
- 1 1/2 cups of Arborio rice
- 3/4 cups of dry wine
- 6 cups of heated chicken broth
- 1 pound of asparagus, cut into 1 inch pieces
- 1 cup thawed frozen peas
- 1/4 cup finely grated parmesan cheese
Risotto is a dish with a very neutral palette which gives the cook the opportunity to add cleverly selected vegetables to further its scrumptiousness. The rice is starchy and absorbent which is able to soak up the seasoned stock and wine. Due to its warmth and creaminess, the risotto has become a product of comfort food for many.
This recipe is often welcomed by those who are looking to reduce or maintain weight. The low calories and low-fat content make this an ideal dish to be consumed by those who are looking to eat healthier.
Calories per serving: 228 g
Fat: 4 g
Cholesterol: 5.3 mg
Sodium: 1.2 mg
Carbohydrate: 38.5 g
Protein: 7 g
How to Make Spring Risotto
Did you know that asparagus comes from the Lily family and is related to onions, leeks, and garlic?