Truffled Asparagus Risotto

1. 1

   In a large pan over medium heat, melt 1 tablespoon butter with the olive oil. Stir in the bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add the rice and stir to coat, 1 to 2 minutes.

2. 2

   Pour in the wine and stir until it is absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth at a time, stirring until absorbed after each addition, and repeat until all the broth is used. With the last cup of broth, stir in the asparagus. The total time spent stirring in the broth should be 15 to 20 minutes. When done, the rice should be tender yet slightly firm to the bite.

3. 3

   Stir in the Parmesan cheese, truffle oil, and the remaining 2 tablespoons butter. Add milk to taste for the desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

• Calories 370.98 kcal Moderate
• Protein 7.4 g Moderate
• Carbs 54.45 g Moderate
• Total Fat 12.37 g Moderate
• Saturated Fat 4.68 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 15.74 mg Moderate
• Sodium 750.39 mg High
• Fiber 2.5 g Low Source
• Sugar 4.45 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 56.7 mg Low Source
• Iron 3.24 mg Moderate
• Potassium 150.09 mg Low Source
• Vitamin A 41.22 mcg_rae Low Source
• Vitamin C 2.31 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷