Asparagus Risotto

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.

Step: 1

Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.

Step: 2

Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.

Step: 3

Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

Per Serving: 178 calories; protein 4.9g; carbohydrates 26.6g; fat 5.1g; cholesterol 13.3mg; sodium 197.6mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .