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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop 7 stalks of asparagus into nice bite sized pieces. Coarsely chop half onion. Crush or press garlic clove. | 2. Take remaining asparagus stalks and steam in microwave. Add one cup of water to asparagus and blend until smooth. | 3. In a dutch oven on the stove top, combine olive oil, garlic, chopped asparagus and onion. Cook on medium heat until ionions are clear. | 4. Add rice and stir. | 5. Stirring constantly, add one cup of broth. Mix until it is totally absorbed by rice. Repeat with second and third | 6. Then add all of aparagus/water mixture. Stir until mostly absorbed and add final cup of broth. | 7. When about half of the broth is absorbed, stir in salt, pepper and cheese. Continue cooking until mixture has reached desired consistency. | 8. Could easily replace chicken broth with vegetable broth for a vegetarian alternative. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arborio rice	1	cup		-	-	-	-
chicken broth	4	cups	low sodium	312.48	7.56	44.5536	10.4832
asparagus	10			907.1858	175.99400000000003	99.7904	5.4431
onion	1/2			22.0	5.1370000000000005	0.605	0.055
garlic clove	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
parmesan cheese	1/4	cup		74.0	8.0	8.0	1.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.