Vegetarian

Walnut Risotto Asparagus is for Dinner.

Walnut Risotto Asparagus takes several minutes to prepare.

Walnut Risotto Asparagus takes several minutes to cook.

Walnut Risotto Asparagus makes 4 servings.

The ingredients for Walnut Risotto Asparagus are:

* 4 1/2 to 5 cups canned low-salt chicken broth
* 3 teaspoons olive oil (preferably extra virgin)
* 1/3 cup chopped onion
* 1-1/4 cups arborio rice or medium-grain white rice
* 1/2 cup dry white wine


* 1 pound asparagus, tough ends trimmed
* 1 large garlic clove, thinly sliced


* 1/4 cup finely chopped toasted walnuts
* 2 tablespoons freshly grated Parmesan cheese

Here is how you make Walnut Risotto Asparagus:

Preheat oven to 450°F. Bring broth to simmer in medium saucepan. Cover and remove from heat. Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and sauté until light golden, about 4 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.Meanwhile, place asparagus and garlic in shallow baking dish. Drizzle remaining 1 1/2 teaspoons oil over. Sprinkle with salt and pepper. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 16 minutes.Mix walnuts and grated Parmesan into risotto. Season with salt and pepper. Arrange roasted asparagus in center of 4 plates. Top with risotto. Number of Servings: 4Recipe submitted by SparkPeople user BAABWAJONES.

The nutritional information for Walnut Risotto Asparagus is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 224.4

• Total Fat: 9.3 g
• Cholesterol: 2.0 mg
• Sodium: 1,107.5 mg
• Total Carbs: 25.8 g
• Dietary Fiber: 2.3 g
• Protein: 5.2 g

The dietary needs meet for Walnut Risotto Asparagus is Gluten Free