Spring Vegetable Risotto

Oxmoor House
Spring Vegetable RisottoRecipe
Photo: Oxmoor House
Risotto is comforting, substantial, and so versatile. Plus, once you learn how to stir it and add the broth, you realize it’s truly a cinch to make.


Serves 4 (serving size: 1 cup)


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4 cups fat-free, lower-sodium chicken or vegetable broth
2 tablespoons butter, divided
2 tablespoons olive oil
1 1/4 cups chopped onion
1 cup uncooked Arborio rice
1/2 cup white wine
1 cup chopped trimmed asparagus spears
3/4 cup frozen petite green peas, thawed
1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt


Hands-on: 5 Minutes
Total: 33 Minutes

1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

Created date

August 2012

Nutritional Information

Calories 366
Caloriesfromfat 0.0 %
Fat 15.2 g
Satfat 6 g
Monofat 6.4 g
Polyfat 1 g
Protein 10.5 g
Carbohydrate 48.2 g
Fiber 5 g
Cholesterol 21 mg
Iron 1.5 mg
Sodium 595 mg
Calcium 125 mg