Aspargus Hazelnut Risotto Rice
Protein 8g, Calories 318, Sodium 267mg, Potassium 334mg, Phosphorous 156mg
- 1 1/2 cups fresh aspargus tips
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 small yellow onion chopped
- 2 cloves garlic peeled and minced
- 3 cups unsalted or low sodium chicken broth
- 1 cup white wine (table wine, not cooking wine)
- 1 1/2 cups water
- 1 1/2 cups italian arborio rice
- 1 cup fresh peas
- 1/2 cup parmesan cheese
- 1/4 cup hazelnuts toasted
- 2 tbsp fresh chopped parsley
In a frying pan, warm the olive oil and sauté onion until soft.
Add garlic and sauté 1 minute.
Add the asparagus tips, fresh peas, the chicken broth, rice, white wine and water.
Cook over low heat until the liquid is absorbed. Add the lemon juice, Parmesan cheese, Hazelnuts and parsley.