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Spring "Risotto" with Asparagus, Lemon + Garlic takes several minutes to prepare.

Spring "Risotto" with Asparagus, Lemon + Garlic takes several minutes to cook.

Spring "Risotto" with Asparagus, Lemon + Garlic makes 8 servings.

The ingredients for Spring "Risotto" with Asparagus, Lemon + Garlic are:

6 cups 99% fat free chicken broth
1 Tbsp olive oil
1 cup onion, diced
2 cups short grain brown rice
1 cup white wine
1/2 lb asparagus, cut into 1" pieces
1 tsp dried parsley
1 Tbsp minced garlic
1 tsp lemon zest
2 Tbsp country crock + calcium
1/3 cup reduced fat parmesan cheese

Here is how you make Spring "Risotto" with Asparagus, Lemon + Garlic:

Heat the chicken broth and hold warm over medium heat. Heat a pot large enough to acommodate all of the ingredients on medium high and add the olive oil and onions, saute until transluscent and add garlic. Add rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the wine and continue to stir. When all the wine is absorbed by the rice, add the hot chicken broth in 2 cup increments and stir. Only add the next 2 cups of the broth when the previous is absorbed by the rice and keep giving the rice a light stir. When the last of the stock is almost absorbed add the asparagus, parsley and lemon zest and continue stirring. Once the stock is absorbed removed the pot from the heat, add margarine and parmesan cheese. Stir one last time to combine flavors.Serving Size: 4Number of Servings: 8Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Spring "Risotto" with Asparagus, Lemon + Garlic is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 168.1

• Total Fat: 6.2 g
• Cholesterol: 9.9 mg
• Sodium: 870.7 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 1.8 g
• Protein: 4.8 g