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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Risotto Primavera

This risotto is studded with the color and vibrant flavor of fresh veggies. Although inexpensive, this dish is attractive and tasty enough to serve guests.

Cooking Light JUNE 2010

  • Yield: 4 servings
  • Cost Per Serving:$2.48

Ingredients

  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 pint cherry tomatoes
  • 3 1/4 cups water
  • 2 1/4 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups chopped onion
  • 1 1/2 cups Arborio rice
  • 2 tablespoons white wine vinegar
  • 1/2 cup frozen green peas
  • 12 ounces asparagus, trimmed and cut into 1-inch pieces
  • 2 ounces pecorino Romano cheese, divided
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper

Preparation

1. Preheat oven to 400°.

2. Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a parchment-lined jelly-roll pan. Bake at 400° for 15 minutes or until tomatoes burst.

3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).

4. Heat remaining 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion to pan; cook 5 minutes, stirring frequently. Add rice; cook 1 minute. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; grate 1 ounce cheese. Stir in grated cheese, remaining 3/8 teaspoon salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Shave remaining cheese evenly over each serving; sprinkle with pepper.

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 8.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 16g
  • Carbohydrate: 75.3g
  • Fiber: 8.3g
  • Cholesterol: 13mg
  • Iron: 3.2mg
  • Sodium: 672mg
  • Calcium: 192mg
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Risotto Primavera recipe

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