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Asparagus Coconut Risotto

American \ Dinner \ Main Dish
Votes: 1
Rating: 5
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Prep Time45minutes
Cook Time40minutes
Passive Time
people
Nutrition Facts
Asparagus Coconut Risotto
Amount Per Serving
Calories 291 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Sodium 754mg 31%
Potassium 68mg 2%
Total Carbohydrates 40g 13%
Dietary Fiber 1g 4%
Sugars 1g
Protein 4g 8%
Vitamin A 3%
Vitamin C 3%
Calcium 17%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Asparagus is a wonder-food! It is a great source of Vitamin K which is the vitamin that regulates blood clotting. However, if you are on a blood-thinning medication, it is advisable to check with your health-care provider to make sure asparagus is on your approved list.

In addition, asparagus is a great natural diuretic, nourishes the digestive tract, is a good source of fiber plus is considered an anti-inflammatory food with the extra bonus of being an antioxidant. All in all, this food should be showing up on your table a few times a month!

This dish comes together rather quickly…the risotto needs to be slow-cooked so try not to rush it!

ENJOY!

Ingredients

  • 2 Tbl. olive oil
  • 1 medium onion diced
  • 10 stalks asparagus chopped into 2" pieces, ends discarded
  • 1 1/4 cups risotto uncooked
  • 1/2 cup white wine, dry
  • 5 cups water hot
  • 1 1/2 Tbl. Reduced Sodium, Better Than Bouillon vegetable
  • 13.5 oz. reduced fat coconut milk
  • 1/2 cup Follow Your Heart Vegan Parmesan Shreds
  • 1/2 tsp. salt more or less to taste
  • 1/2 tsp. black pepper more or less to taste

Directions

  1. In a large saute pan, heat olive oil and cook onion until translucent, about 4 minutes, stirring often.
  2. Add asparagus and continue cooking for about 5 minutes.
  3. Stir in risotto and coat with oil.
  4. Add wine and cook until absorbed (about 2 to 3 minutes).
  5. In a separate bowl, eat water and add bouillon until dissolved and stir in coconut milk.
  6. Add water/bouillon/coconut milk mixture, 1 cup at a time, to pan with asparagus and risotto. Cook over medium heat, stirring often until each addition is absorbed.
  7. Continue adding water/bouillon/coconut milk in 1 cup increments until all liquid is incorporated.
  8. Stir in 1/2 cup of Follow Your Heart Vegan Parmesan Shreds and season with salt and pepper, to taste.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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