Asparagus and Shallot Risotto with Wheat Germ | Kretschmer Wheat Germ
Subscribe to Syndicate

Asparagus and Shallot Risotto with Wheat Germ

Asparagus and Shallot Risotto with Wheat Germ

Nutrition Facts

Serving Size: 1 cup (451g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 390
Calories From Fat 100
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 5mg 2%
  • Sodium 550mg 23%
  • Potassium 500mg 14%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 6g 24%
  • Sugars 8g
  • Protein 14g
  • Vitamin A 15% Vitamin C 15%
  • Calcium 15% Iron 20%
  • Vitamin E 20% Thiamin 20%
  • Folate 30% Phosphorus 15%
  • Magnesium 10% Zinc 10%

Get a delicious taste of spring with fresh asparagus. We’ve stirred in wheat germ for additional fiber and nutrients. Although best served immediately, this dish is also great heated up the next day.

Serves 4

1 pound large asparagus, cut into 1-inch pieces

2 tablespoons olive oil, divided

Freshly ground black pepper, to taste

3 1/2 cups low-sodium vegetable broth

1 cup chopped shallots

2 teaspoons finely chopped garlic

1 cup arborio rice

1/2 teaspoon salt

2 tablespoons white wine

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 cup shredded Parmesan cheese

Preheat oven to 450° F. In large bowl, toss together asparagus, 1 tablespoon olive oil and pepper to taste. Transfer to baking sheet and roast 10 to 15 minutes, stirring after 10 minutes, until asparagus is softened and bright green. Remove from oven and set aside.

While asparagus is roasting, bring vegetable stock to boil in medium pot over medium-high heat. Once boiling, reduce heat to low and simmer stock uncovered.

In another medium pot, heat remaining 1 tablespoon olive oil over medium-high heat. Add shallots and garlic and saute 3 to 5 minutes, being careful not to burn garlic, until shallots are translucent.

Add rice and saute 30 seconds. Add salt and 1/2 cup warm vegetable stock to pan and stir constantly until stock is completely absorbed. Repeat this process, adding 1/2 cup of stock each time until the rice is tender and all the stock has been absorbed, 15 to 20 minutes. (If broth is absorbing too quickly and rice is not becoming tender, reduce heat to low when adding broth.) Stir in wine with final addition of vegetable stock.

Once stock has been absorbed, gently stir in asparagus, wheat germ and Parmesan cheese. Serve immediately with more freshly ground black pepper.

Recipe Type: 

Facebook comments