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Risotto alla Milanese with Asparagus and Red Wine Sea Salt
MANY KITCHENS9Ingredients
45Minutes
440Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 bunch fresh asparagus (ends discarded, slice into ½“ diagonal slices and steam or boil for about 3 minutes until tender)
- 4 cups homemade chicken broth (or for vegetarians use vegetable broth, heat in a saucepan on low, ladling from there)
- 1 yellow onion (medium, finely chopped)
- 4 Tbsp. butter (divided in two)
- 2 Tbsp. extra virgin olive oil
- 2 cups risotto rice (I like to use Carnaroli but Arborio is often easier to find)
- 1 tsp. saffron (powdered)
- 2/3 cup grated Parmesan cheese (freshly)
- sea salt (Red Wine, to taste)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium400mg17% |
Potassium330mg9% |
Protein13g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A15% |
Vitamin C8% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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