Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serving the vegetables atop the risotto creates an impressive presentation and ensures that their flavor isn't lost in the rich, creamy rice.

Cynthia DePersio
Recipe by Cooking Light August 2003

Gallery

Recipe Summary

Yield:
6 servings (serving size: 3/4 cup risotto, 1/2 cup vegetables, and 2 teaspoons cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vegetables, heat oil in a large skillet over medium-high heat. Add asparagus and next 4 ingredients (asparagus through garlic); cook 10 minutes or until asparagus is crisp-tender, stirring frequently. Set aside; keep warm.

    Advertisement
  • To prepare risotto, combine water and broth in a medium saucepan (do not boil). Keep warm over low heat.

  • Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine, and cook 1 minute. Stir in 1 cup broth mixture, and cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese, thyme, and 1/2 teaspoon salt.

  • Divide the risotto evenly among 6 plates; top each serving with vegetables. Sprinkle servings evenly with 1/4 cup cheese.

Nutrition Facts

330 calories; calories from fat 14%; fat 5.2g; saturated fat 2.6g; mono fat 2g; poly fat 0.4g; protein 10.6g; carbohydrates 54.8g; fiber 3.5g; cholesterol 10mg; iron 1.9mg; sodium 760mg; calcium 149mg.
Advertisement