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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Spring Risotto

Fresh asparagus is most economical in the spring when it's in season.

Cooking Light APRIL 2011

  • Yield: 4 servings
  • Total:30 Minutes
  • Cost Per Serving:$2.40

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 14.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 17g
  • Carbohydrate: 53.2g
  • Fiber: 7.6g
  • Cholesterol: 15mg
  • Iron: 4.4mg
  • Sodium: 748mg
  • Calcium: 169mg
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Spring Risotto recipe

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