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Asparagus Risotto

Risotto is a delicious grain that pairs well with just about anything. You can throw all types of protein and veggies in with risotto and have a warm, satisfying and well-rounded meal. This Skinny Asparagus Risotto from SkinnyKitchen would be a delicious dinner for a "Meatless Monday!"

Asparagus is great as a detox vegetable and is considered an anti-aging vegetable. It helps to reduced inflammation and is high in folic acidpotassiumfiberthiamine and vitamins A, B6 and C. Spinach is a power food that is also loaded with vitamins. One cup of fresh spinach (or 1/6 cup of cooked spinach) contains TWICE your daily vitamin K needs. This along with the calcium and magnesium in spinach is essential to maintain healthy bones.

Unlike typical white rice, Arborio rice contains some fiber.  It has 3 grams of fiber for ¼ cup uncooked rice. It does take a bit of attention when making, but it's not difficult and turns out very creamy and delicious...not mushy at all! 

Ingredients

  • 6 cups Swanson’s reduced-sodium chicken broth or vegetable broth (for Meatless Monday!)
  • 3 teaspoons olive oil
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons shallots, minced
  • 1 tablespoon garlic, minced
  • 1½ cups dry Arborio rice, see shopping tip
  • ½ cup white wine
  • 2 cups fresh spinach, stems removed, chopped
  • 1 cup frozen peas, thawed
  • 2 tablespoons fresh chives or scallions, chopped
  • ½ cup Parmesan cheese, shredded
  • Freshly ground black pepper, to taste

 

Instructions 1. In a saucepan, heat the chicken or vegetable broth over medium heat.  Continue to keep hot but not boiling.
2. In a large nonstick pan, heat 1 teaspoon olive oil.  Add asparagus and saute until tender, about 5 minutes.  Remove to a plate and set aside.
3. Add 2 teaspoons olive oil to pan and heat.  Add shallots, garlic and saute until soft about 2 minutes.
4. Stir in rice and saute until coated in oil.  De-glaze pan with wine and cook until completely absorbed about 1-2 minutes.  Add heated broth in ½ cup increments.  Continue to simmer and stir often until each addition is almost completely absorbed before adding the next.  Total cooking time for rice is about 40-45 minutes.
5. Stir in asparagus, spinach, peas, Parmesan cheese and chives.  Season with pepper, to taste.
6. Serve immediately in a warmed serving dish.
Makes 6 servings (1 cup each)

Nutrition Facts
281 calories, 6g fat, 13g protein, 43g carbs, 6g fiber, 770mg sodium, 4g sugar

If you make it, share a photo of your Monday Munchie on Facebook, Instagram or Twitter (@beMilestone) and use the hashtag #MilestoneMM so we can see it!

Sources: http://www.care2.com/greenliving/8-benefits-of-spinach-the-first-superfood.html#ixzz2xrfsd9VC; http://www.skinnykitchen.com/recipes/skinny-asparagus-risotto/