Rating: 5 stars
20 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This risotto is not covered while microwaving. Be sure you are using at least a 2-quart bowl to allow plenty of room for the liquid to boil.

Vanessa Pruett
Recipe by Cooking Light May 2013

Gallery

Credit: Romulo Yanes; Styling: Paige Hicks

Recipe Summary

hands-on:
15 mins
total:
32 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 3 minutes. Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes. Add asparagus; microwave at HIGH 2 minutes. Stir in rind, juice, salt, pepper, and half of cheese. Top with remaining cheese.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

349 calories; fat 11.7g; saturated fat 5.3g; mono fat 4.5g; poly fat 0.7g; protein 13.4g; carbohydrates 47.6g; fiber 4.9g; cholesterol 21mg; iron 3.1mg; sodium 550mg; calcium 130mg.
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