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Walnut Risotto with Roasted Asparagus
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Rating: 4.2/5 (38 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Hard
Cuisine: French
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 217
% Daily Value**
Total Fat 11g
Saturated Fat 2g
Unsaturated Fat 4g
Cholesterol 2mg
Sodium 1022mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 7g
Protein 7g
Vitamin A  96%Vitamin C  11%
Calcium  9%Iron  17%
Potassium  13%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Walnut Risotto with Roasted Asparagus

Date Added: September 24, 2016
Wonderful Risotto with bold flavor and colors.


5 cups Vegetable Broth
3 teaspoons Olive Oil
1/3 cup Onion chopped
1 1/4 Arborio Rice
1/2 cup Dry White Wine
1 lb Asparagus
1 Garlic clove
1/4 cup Walnut chopped, toasted
2 tablespoons Parmesan Cheese
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1. Preheat oven to 450.

2. Bring broth to simmer in medium pan. Cover and remove from heat.

3. Heat 1 1/2 tsp. oil in heavy medium pan over med.

4. -high heat. Add onions and saute until golden, about 4 minutes.

5. Add rice and stir 1 minute. Add wine and stir until it evaporates, about 2 minutes.

6. Add 1/2 cup hot broth and cook until absorbed, stirring almost constantly.

7. Continue adding 1/2 cup at a time until rice is tender and creamy, about 25 minutes.

8. Meanwhile place asparagus and garlic in shallow dish.

9. Drizzle 1 1/2 tsp. oil over. Sprinkle with salt and pepper.

10. Toss to coat. Bake until tender, turning occasionally, about 16 minutes.

11. Mix walnuts and grated Parmesan into risotto. Season with salt and pepper.

12. Arrange asparagus in center of 4 plates. Top with risotto.

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Dietary Notes:
This recipe is low-cholesterol with 2mg per serving

This recipe is high in Vitamin A with 96% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Tree Nuts, Gluten, MSG, Rice, Cheese, Asparagus, Sulfites, Walnuts, Garlic, Onion, Olive Oil allergies.
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