Patient Spotlight
Staff Spotlight
Welcome Dan
Nebraska Orthopaedic is such a great place to get feeling better again!
“I was in a severe car accident and sprained my ankle and broke my sacrum. I was in a boot and had no mobility. It made it hard to even get around my house. Now I’m able to get my life back on track and do everything Iwasdoingbefore. Icouldn’tbehappierwith theresultsorwith the people that work here. Lee is extremely helpful and really listens to what’s going on. Also I see the other therapists always smiling and they greet me even though I’ve never worked with them. The assistants are great,alwaysasking ifyouneedanyhelpandwill justsitand talkwithyou. Nebraska Orthopaedic is such a great place to get feeling better again.”
Dan isanative fromOmaha,Nebraska.Hegraduated from theUniversity of Nebraska Omaha with a degree in Biotechnology. He then went on to graduate with his Doctorate of Physical Therapy from the University of Nebraska Medical Center in May 2018. Dan joined our team in January 2019. Dan lives in Omaha with his wife Lisa. In his free time, Dan enjoys quality timewithhiswife, traveling,experiencingdifferent restaurants,spending time with family, shooting, exercising, and being outdoors.
- Logan
Healthy Recipe: Asparagus Risotto
INGREDIENTS • 4 cups (1-inch) sliced asparagus • 3 cups fat-free, less-sodium chicken broth • 1 1/2 cups water • 1 tbsp butter • 2 cups chopped onion (about 1 large) • 2 cups uncooked Arborio rice • 1/2 cup dry white wine
• 1 cup (4 ounces) grated fresh Parmigiano- Reggiano cheese • 1/4 cup heavy whipping cream • 1 tsp salt • 1/2 tsp freshly ground black pepper
DIRECTIONS Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
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