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Spring Risotto with Peas and Asparagus

Spring Risotto with Peas and Asparagus

Cooking Light MAY 2001

  • Yield: 6 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 22%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.3g
  • Carbohydrate: 37g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 800mg
  • Calcium: 20mg
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Spring Risotto with Peas and Asparagus recipe

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