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Risotto Primavera

Yield 6 servings (serving size: 3/4 cup risotto, 1/2 cup vegetables, and 2 teaspoons cheese)
Serving the vegetables atop the risotto creates an impressive presentation and ensures that their flavor isn't lost in the rich, creamy rice.

Ingredients

  • Vegetables:
  • 1 1/2 teaspoons olive oil
  • 3 cups (2-inch) diagonally cut asparagus
  • 2 cups chopped yellow squash
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Risotto:
  • 1 cup water
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 2 cups chopped leek
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt

Nutrition Information

  • calories 330
  • caloriesfromfat 14 %
  • fat 5.2 g
  • satfat 2.6 g
  • monofat 2 g
  • polyfat 0.4 g
  • protein 10.6 g
  • carbohydrate 54.8 g
  • fiber 3.5 g
  • cholesterol 10 mg
  • iron 1.9 mg
  • sodium 760 mg
  • calcium 149 mg

How to Make It

  1. To prepare vegetables, heat oil in a large skillet over medium-high heat. Add asparagus and next 4 ingredients (asparagus through garlic); cook 10 minutes or until asparagus is crisp-tender, stirring frequently. Set aside; keep warm.

  2. To prepare risotto, combine water and broth in a medium saucepan (do not boil). Keep warm over low heat.

  3. Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine, and cook 1 minute. Stir in 1 cup broth mixture, and cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese, thyme, and 1/2 teaspoon salt.

  4. Divide the risotto evenly among 6 plates; top each serving with vegetables. Sprinkle servings evenly with 1/4 cup cheese.