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Spring Vegetable Risotto

  • 55minutes

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Source: lowfatcooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, H, C, E
MineralsFluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tsp olive oil

  2. 2 garlic cloves, finely chopped

  3. 1/2 cup finely chopped shallots

  4. cup dry white wine

  5. 4 cups vegetable broth

  6. 1 cup uncooked Arborio rice

  7. 2 medium carrots, chopped

  8. pound thin asparagus cut into 1 1/2 inch pieces

  9. 1/2 cup peas

  10. 1 medium zucchini (5-6 ounces) chopped

  11. cup freshly chopped parsley

Instructions Jump to Ingredients ↑

  1. Heat oil on medium heat in large skillet. Sauté garlic and shallots until softened, about 3-4 minutes.

  2. Meanwhile heat wine in a small glass pitcher in microwave for 30 seconds; and simmer broth in a large saucepan on medium heat.

  3. Once garlic and shallots have softened, add uncooked Arborio rice and stir constantly for 1-2minutes.

  4. Add heated wine and stir until the liquid is quickly absorbed. Add 1 cup of warmed broth and stir until liquid is almost absorbed.

  5. Add second cup of liquid, followed by chopped carrots, and stir constantly until liquid is almost absorbed.

  6. Continue adding liquid by half-cup increments. When there is only 1 cup of liquid left, add asparagus pieces, peas and zucchini, and continue stirring, until all the liquid has been just about absorbed.

  7. Stir in fresh parsley, season with freshly ground black pepper and serve.

  8. Makes 6 cups.

  9. Per cup: Calories 170, Calories from Fat 17, Total Fat 1.9g (sat 0.2mg), Cholesterol 0mg, Sodium 57mg, Carbohydrate 35.1g, Fiber 3.1g, Protein 5.8g

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