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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.

  • Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 none 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: 428none
  • 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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