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Post by Tia on May 24, 2005 9:39:58 GMT -5
Ham-and-Asparagus Risotto
1 cup (1-inch) sliced asparagus (about 1/2 pound) 1 cup water 1/2 cup dry white wine 1 (10 1/2-ounce) can low-salt chicken broth Vegetable cooking spray 1 cup chopped mushrooms 1/4 cup sliced green onions 1 garlic clove, minced 1 cup uncooked Arborio or other short-grain rice 1 1/3 cups chopped Maple-Glazed Ham (about 6 ounces) 3 tbsp minced fresh parsley 1 tsp chopped fresh thyme
Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside. Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Coat a medium saucepan with cooking spray; place over medium heat until hot. Add mushrooms, green onions, and garlic; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING CALORIES 287(10% from fat); FAT 3.3g(sat 1g,mono 1.3g,poly 0.5g); PROTEIN 13.5g; CHOLESTEROL 21mg; CALCIUM 32mg; SODIUM 381mg; FIBER 1.7g; IRON 3.9mg; CARBOHYDRATE 46.3g
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