½ cup finely chopped shallots (about 2 small)
½ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper, divided
1½ cooker cups Arborio rice
½ cup dry white wine
6 ounces asparagus, cut into ½-inch pieces
3 cups chicken stock, hot
1⁄3 cup grated Parmesan
1 tablespoon unsalted butter
½ cup chopped tomatoes
Nutritional information per serving (based on 1 cup): Calories 274 (26% from fat) • carb. 39g • pro. 8g • fat 8g • sat. fat 3g • chol. 11mg • sod. 665mg • calc. 78mg • fiber 1g
stiffer than traditional versions. If you desire a creamier texture, stir in additional hot stock at the end of cooking. If you wish to use the Keep Warm function, more stock will need to be added before serving to ensure a creamy consistency.
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