Springing into April: Spring Risotto w Asparagus and Edamame

Springing into April: Spring Risotto w/ Asparagus and Edamame

Springing into April: Spring Risotto w/ Asparagus and Edamame

By crumbblog.com
Serves 4

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Details
  • Servings:   4
  • Calories:   712
  • Protein:   29g
  •  
  • Fiber:   10g
  • Sugar:   6g
  • Carb Total:   89g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   20g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 1 lb fresh asparagus
  • 4 1/2 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 cup shelled edamame, thawed
  • Zest of one lemon
  • 1 tbsp chopped fresh tarragon
  • 1 cup grated Parmesan cheese
  • Salt and pepper
Instructions

Springing into April: Spring Risotto w/ Asparagus and Edamame serves 4 original recipe by crumbblog.com.

View original preparation instructions

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