Ingredients

  • 16 asparagus spears
  • 2 teaspoons olive oil
  • 1 cup peas
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 3 cups chicken broth
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ teaspoon garlic powder
  • ¼-⅛ teaspoon pepper (depending on preference)
  • ½ lemon, juiced

Directions

  1. Remove the woody ends from the asparagus, then cut into ½-inch pieces.
  2. In a large skillet, heat the oil over medium-high heat.
  3. Sauté the asparagus, peas, and rice.
  4. Add the wine, then cook until it evaporates.
  5. Add 2 cups broth, then cook until absorbed.
  6. Add the remaining broth, ½ cup at a time, then cook until absorbed.
  7. Add the Parmigiano-Reggiano cheese, garlic powder, pepper, and lemon juice.
  8. Stir until cheese melts.
  9. Serve warm.

NUTRITIONAL INFO PER SERVING
Calories 310 (50 from fat)
Total fat 5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 360mg
Carbohydrate 50g (6g dietary fiber, 3g sugar)
Protein 13g


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