Asparagus & Spring Gouda Risotto

4
Medium
Side Dishes

Characteristics

Nutritional Facts Per Serving

290
Calories
12 g
Protein
39 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

4
  • Amount For Serving % Daily Value
  • Calories 290
  • Lipides 10 g
    • Saturated fat  6 g
  • Cholesterol 35 mg
  • Sodium  1070 mg
  • Carbs 39 g
    • fiber  3 g
  • Protein 12 g

Ingredients

  • 5 stalk asparagus, trimmed, cut into 1-in. (2.5-cm) pieces
  • 1 cup fresh or frozen peas
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 1 cup Arborio rice
  • 3 cups vegetable or chicken broth
  • 1 cup dry white wine
  • 1 cup coarsely grated Meadowkaas Spring Gouda cheese
  • Salt and pepper to taste

Method

  1. Blanch asparagus and peas 2 min., or until tender-crisp. Shock in cold water. Drain and set aside.
  2. In separate saucepan, bring broth and white wine to a simmer. Cover and keep warm.
  3. Heat large heavy saucepan on medium-high heat. Melt butter and cook onions until translucent, about 5 min. Stir rice into onion mixture. Cook until rice has a lightly toasted aroma.
  4. Add 1/3 of broth mixture to rice, stirring, until liquid is mostly absorbed. Repeat with another 1/3 of broth mixture. Add final portion of broth mixture, stirring until loose and creamy, and rice is tender. Gently fold in reserved asparagus, peas and grated cheese. Season to taste.

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