Asparagus Risotto

Asparagus Risotto
Deliciously creamy.

Servings: 6

• 1 teaspoon virgin olive oil
• 1 1/2 cups sliced mushrooms
• 2 green onions, thinly chopped
• 2 cloves garlic, minced
• 1/8 teaspoon pepper
• 1 cup long grain rice or risotto
• 1 - 14.5 oz. can low fat chicken broth
• 1/4 cup dry white wine
• 1 1/2 cups water
• 1 carrot, cut in julienne strips
• 1/2 pound fresh asparagus spears, cut in pieces
• 2 tablespoons grated lemon rind
• 1/4 cup grated Parmesan cheese

Heat oil in nonstick saucepan over medium heat. Add green onions, mushrooms, minced garlic and pepper. Cook until crispy tender. Add rice and stir for 2 minutes. While stirring, add broth, wine and 1 1/2 cups water. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove from heat. Stir in carrot, asparagus pieces, Parmesan cheese and lemon rind. Cover and let stand 5 minutes. Garnish with lemon slices and Italian parsley.

Per Serving: 165 Calories
2 Fat (11.2% calories from fat)
8g Protein
30g Carbohydrate
2g Dietary Fiber
3mg Cholesterol
212mg Sodium