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- 4 cups less-sodium chicken or vegetable broth
- 4 tablespoons unsalted butter, divided
- 1 leek, white and light green part thinly sliced, washed
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- ¼ lb Cremini mushrooms, stems removed and sliced
- 8 thin asparagus stalks, sliced into 1-inch lengths
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry vermouth or white wine
- ½ cup frozen green peas
- 1 large handful of spinach
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Garnish: chopped flat leaf parsley
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1933g | |
| Calories 1644 | |
| Calories from Fat 554 | 34% |
| Total Fat 63.19g | 79% |
| Saturated Fat 38.43g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 4862mg | 203% |
| Potassium 2637mg | 75% |
| Total Carbs 202.45g | 54% |
| Dietary Fiber 14.9g | 50% |
| Sugars 21.81g | 15% |
| Protein 48.24g | 77% |
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