Risotto Primavera

Serving the vegetables atop the risotto creates an impressive presentation and ensures that their flavor isn't lost in the rich, creamy rice.

Yield:

6 servings (serving size: 3/4 cup risotto, 1/2 cup vegetables, and 2 teaspoons cheese)

Recipe from

Nutritional 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

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

Preparation

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.

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

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.

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

Note:

Cynthia DePersio,

August 2003