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 Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 11.2g
  • Carbohydrate: 46.3g
  • Fiber: 4.4g
  • Cholesterol: 12mg
  • Iron: 2.4mg
  • Sodium: 587mg
  • Calcium: 177mg

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. 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. 2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. 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. 4. Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.
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