ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spring Vegetable Risotto

Photo: Oxmoor House
Hands-on time 5 mins
Total time 33 mins
Yield Serves 4 (serving size: 1 cup)
Risotto is comforting, substantial, and so versatile. Plus, once you learn how to stir it and add the broth, you realize it’s truly a cinch to make. 

Ingredients

  • 4 cups fat-free, lower-sodium chicken or vegetable broth
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 1/4 cups chopped onion
  • 1 cup uncooked Arborio rice
  • 1/2 cup white wine
  • 1 cup chopped trimmed asparagus spears
  • 3/4 cup frozen petite green peas, thawed
  • 1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 366
  • caloriesfromfat 0.0 %
  • fat 15.2 g
  • satfat 6 g
  • monofat 6.4 g
  • polyfat 1 g
  • protein 10.5 g
  • carbohydrate 48.2 g
  • fiber 5 g
  • cholesterol 21 mg
  • iron 1.5 mg
  • sodium 595 mg
  • calcium 125 mg

How to Make It

  1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

  2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; saut 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

Cooking Light Real Family Food