Garden Risotto

Healthier_Me
Healthier_Me Posts: 5,600 Member
edited September 18 in Recipes
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.


Calories 205
Total Fat 4 grams Saturated Fat 1.5 grams
Cholesterol 1 mg Sodium 466 mg
Carbohydrates 30 grams Protein 10.5 grams
Fiber 3.5 grams

Difficulty: Intermediate
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 servings


http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36711,00.html

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    6 cups low-sodium chicken broth
    2 teaspoons olive oil
    1 medium onion, chopped
    1 1/2 cups Arborio rice
    1/2 cup dry white wine
    3/4 teaspoon salt
    Freshly ground black pepper
    3 lightly packed cups baby spinach leaves
    1 cup frozen peas
    1/2 pound asparagus, steamed and cut into 3/4-inch pieces
    1/4 cup freshly grated Parmesan

    Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
    Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.


    Calories 205
    Total Fat 4 grams Saturated Fat 1.5 grams
    Cholesterol 1 mg Sodium 466 mg
    Carbohydrates 30 grams Protein 10.5 grams
    Fiber 3.5 grams

    Difficulty: Intermediate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Yield: 6 servings


    http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36711,00.html
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