Risotto Primavera

Photo: Oxmoor House

For your toddler:

  • Cook the vegetables 2 to 3 minutes longer.
  • Serve a spoonful of risotto and vegetables.
  • Cut the vegetables into bite-sized pieces.

Yield:

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

Recipe from

Nutritional Information

Calories 283
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 2.8 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 11.2 g
Carbohydrate 46.3 g
Fiber 4.4 g
Cholesterol 12 mg
Iron 2.4 mg
Sodium 587 mg
Calcium 177 mg

Ingredients

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
1 cup water
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 tablespoon butter
2 cups chopped leek
1 1/2 cups Arborio rice
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 1/2 teaspoons fresh thyme

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and next 4 ingredients; sauté 10 minutes or until vegetables are crisp-tender. Set aside; keep warm.

2. Bring water and broth to a simmer 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. Stir in 1 1/2 cups broth mixture; 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 of broth is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese and thyme.

4. Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.

Note:

Cynthia DePersio,

Cooking Light First Foods

August 2010