Champagne Risotto with Peppers and Asparagus

Photo: Jason Wallis; Styling: Cindy Barr

If you don't want to open a full bottle of bubbly, buy a four-pack of minis. A mini is about 1 cup.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 55 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 379
  • Fat: 10.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 10g
  • Carbohydrate: 53g
  • Fiber: 6g
  • Cholesterol: 7mg
  • Iron: 2mg
  • Sodium: 482mg
  • Calcium: 57mg

Ingredients

  • 2 large red bell peppers
  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon grated lemon rind
  • 2 cups organic vegetable broth
  • 2 cups water
  • 1 cup chopped onion
  • 1 1/2 tablespoons chopped garlic
  • 1 tablespoon chopped shallots
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 cup uncooked Arborio rice
  • 1 cup Champagne or sparkling wine
  • 2 ounces goat cheese (about 1/4 cup)

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Combine asparagus and 1 tablespoon oil in a medium bowl; add to baking sheet. Broil 5 minutes. Remove asparagus from pan; set aside. Broil peppers an additional 5 minutes or until blackened. Place peppers in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop peppers. Combine asparagus, peppers, and rind in a medium bowl; toss to combine.
  3. 3. Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  4. 4. Heat a large saucepan over medium heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; cook 4 minutes, stirring frequently. Add garlic, shallots, black pepper, and salt; cook 2 minutes, stirring frequently. Add rice; cook 1 minute, stirring frequently. Stir in Champagne; cook until liquid is absorbed (about 2 minutes), stirring constantly. Stir in 1/2 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth mixture. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 22 minutes total). Stir in asparagus mixture; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth mixture and cheese.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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