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Spring Risotto

Photo: John Autry; Styling: Leigh Ann Ross
Total time 30 mins
Yield 4 servings
Fresh asparagus is most economical in the spring when it's in season.

Ingredients

  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces
  • 1 3/4 cups fat-free, lower-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 cup uncooked Arborio rice
  • 1 cup frozen shelled edamame
  • 3/4 teaspoon kosher salt
  • 1/4 cup 1/3-less-fat cream cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce shaved Parmesan cheese
  • 2 tablespoons chopped fresh thyme

Nutrition Information

  • calories 398
  • fat 14.2 g
  • satfat 4.3 g
  • monofat 5.6 g
  • polyfat 0.8 g
  • protein 17 g
  • carbohydrate 53.2 g
  • fiber 7.6 g
  • cholesterol 15 mg
  • iron 4.4 mg
  • sodium 748 mg
  • calcium 169 mg

How to Make It

  1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

  2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

  3. Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.