Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups low-sodium vegetable broth
- 16 ounces asparagus, trimmed and cut into 1/2-inch pieces
- 3/4 cup dry white wine (may use water instead)
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 2 cups Arborio rice or long-grain rice
- 1 cup fresh or frozen peas, thawed
- 1/4 cup low-fat grated Parmesan cheese (optional)
Directions
1.Bring broth to a boil in a medium saucepan then add asparagus and cook for 2-3 minutes until crisp-tender. Use a slotted spoon to remove asparagus and set aside. Reduce heat to medium-low then stir in the wine and saffron and simmer, uncovered.
2.Heat olive oil in a large saucepan, over medium heat. Add rice and stir for 2 minutes or until translucent. Stir in 1/2 cup of the broth to rice and continue to stir until broth is absorbed (about 8-10 minutes.) Continue to add 1/2 cup of broth at a time and stir often until all of the broth is absorbed and rice is tender.
3.Add the cooked asparagus and peas and stir to combine.
4.Serve with an optional sprinkling of Parmesan cheese.