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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 14%
  • Fat: 5.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.6g
  • Carbohydrate: 54.8g
  • Fiber: 3.5g
  • Cholesterol: 10mg
  • Iron: 1.9mg
  • Sodium: 760mg
  • Calcium: 149mg

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

  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.
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