This dish is very tasty and very easy to make. Nice use of the spring asparagus that is in season. I added some edamame at the beginning and stir-fried the asparagus instead, since I like my asparagus on the crisp side of things.
Three-Grain Risotto with Asparagus Spears
Rice, barley, and quinoa give this risotto contrasting textures--creaminess from the rice, chewiness from the barley, and crunch from the quinoa. Flowering herbs make a pretty garnish.
Yield: 4 servings (serving size: about 1 cup risotto, 3 asparagus spears, and about 1 teaspoon pine nuts)
More From Cooking Light
Amount per serving
- Calories: 393
- Calories from fat: 24%
- Fat: 10.5g
- Saturated fat: 3.9g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 1.4g
- Protein: 17.3g
- Carbohydrate: 57.3g
- Fiber: 6.3g
- Cholesterol: 18mg
- Iron: 2.9mg
- Sodium: 638mg
- Calcium: 275mg
- 1/8 teaspoon saffron threads, crushed
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon olive oil
- 1/4 cup finely chopped shallots (about 2 medium)
- 1/2 cup uncooked Arborio or other short-grain rice
- 1/2 cup uncooked quick-cooking barley
- 1/4 cup uncooked quinoa
- 1/2 cup dry white wine
- 1 cup water
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 2/3 cup 1% low-fat milk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 asparagus spears, steamed
- 1 tablespoon pine nuts, toasted
- Bring saffron and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
- Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes. Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
- Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.
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