WW Points: 3
3 1/4 cups water
3/4 cup defatted chicken broth
8 ounces fresh asparagus spears -- trimmed ,and
cut diagonally into 1" pieces
1/2 cup grated carrots
3/4 cup Arborio rice
1 teaspoon extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 tablespoon chopped Italian parsley
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper -- or more to taste
In a medium saucepan, combine the water and broth. Cover and bring to a boil over high heat. Add the asparagus, return to a boil and cook, uncovered, for 2 to 3 minutes, or until crisp-tender. Add the carrots and cook for 2 to 3 seconds longer. Remove the asparagus and carrots from the liquid with a small strainer. Cool the vegetables under cold running water and set aside.
Reduce the heat under the broth mixture so it is just simmering. In a medium, heavy saucepan, combine the rice and oil. Place the pan over medium-high heat and cook, stirring frequently, for 2 to 3 minutes, or until some of the grains of rice turn golden.
Reduce the heat under the rice to medium. Add a big ladleful of the broth mixture to the rice and bring to a boil. Cook, stirring frequently, for 1 to 3 minutes, or until the liquid is nearly absorbed. Repeat the process with most of the remaining broth mixture, adding a ladleful at a time, until the rice is creamy and al dente, and the liquid is nearly absorbed (this will take about 15 minutes).
Stir the asparagus and carrots into the rice, and cook for 1 to 2 minutes, or just until heated through. Remove the pan from the heat and stir in the Parmesan, parsley, salt and black pepper.
Calories: 172; Fat: 2.2 grams (12% of calories); Cholesterol: 1 milligrams; Sodium: 208 milligrams; Fiber (grams) 1.1.
Source: Prevention's Recipe Archive, provided by http://www.madsrecipes.com/