Spring Risotto with Peas and Asparagus

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 22 %
Fat 5.5 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.5 g
Protein 5.3 g
Carbohydrate 37 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 800 mg
Calcium 20 mg

Ingredients

1 1/2 cups water
2 (14 1/2-ounce) cans vegetable broth
2 tablespoons olive oil
1/4 cup finely chopped shallots
1 cup uncooked Arborio rice or other short-grain rice
1/3 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
1/2 cup asparagus, diagonally cut into thin slices
1 teaspoon grated lemon rind
1 teaspoon chopped fresh mint

Preparation

Bring the water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add 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 peas, asparagus, rind, and mint; cook 5 minutes, stirring constantly.

Note:

Ann Harvey Yonkers,

May 2001
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