Spring Vegetable Risotto

Photo: Oxmoor House

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.

 

Yield: Serves 4 (serving size: 1 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 5 Minutes
Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 0.0%
  • Fat: 15.2g
  • Saturated fat: 6g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1g
  • Protein: 10.5g
  • Carbohydrate: 48.2g
  • Fiber: 5g
  • Cholesterol: 21mg
  • Iron: 1.5mg
  • Sodium: 595mg
  • Calcium: 125mg

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

Preparation

  1. 1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
  2. 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.
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