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Risotto With Asparagus Rice Cooker 2008 Recipe

Risotto With Asparagus Rice Cooker 2008 Recipe

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Ingredients:

Serving

8 oz fresh asparagus, peeled cut 1 inch bites
2 cups arborio rice
1 small yellow onion, chopped
2 tbsp butter, melted
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 1/2 cups chicken stock
3/4 cup grated parmesan cheese

Directions:

Note: When I say 2 cups of rice, this is calculated at the measure size that comes with your cooker which are two measures that is 3/4 of a reg measure cup. So Rice needed for this recipe is 1 1/2 cups in a regular measuring cup.
Measure out the rice and rinse with cold water well.
Add thefirst 7 ingredients together ( except for the cheese) in the rice cooker.
Close lid and press cook lever down.
When the rice cooker switches to warm, add the grated fresh parmesan cheese.Stir in well.
Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	636.11 Kcal (2663 kJ)
Calories from fat	142.25 Kcal
		% Daily Value*
Total Fat	15.81g	24%
Cholesterol	36.27mg	12%
Sodium	834.98mg	35%
Potassium	324.33mg	7%
Total Carbs	92.23g	31%
Sugars	4.32g	17%
Dietary Fiber	2.74g	11%
Protein	21.31g	43%
Vitamin C	3.8mg	6%
Vitamin A	0.1mg	2%
Iron	1.4mg	8%
Calcium	232.7mg	23%

Amount Per 100 g
Calories	172.21 Kcal (721 kJ)
Calories from fat	38.51 Kcal
		% Daily Value*
Total Fat	4.28g	24%
Cholesterol	9.82mg	12%
Sodium	226.05mg	35%
Potassium	87.8mg	7%
Total Carbs	24.97g	31%
Sugars	1.17g	17%
Dietary Fiber	0.74g	11%
Protein	5.77g	43%
Vitamin C	1mg	6%
Iron	0.4mg	8%
Calcium	63mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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