Rating: 4.5 stars
22 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Reserving some of the cooking liquid for the very end helps to keep the risotto recipe creamy.

David Bonom
Recipe by Cooking Light July 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
59 mins
total:
59 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

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  • Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

  • Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  • Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Nutrition Facts

395 calories; fat 12.3g; saturated fat 4.7g; mono fat 4.9g; poly fat 0.8g; protein 10.6g; carbohydrates 56.2g; fiber 7.1g; cholesterol 18mg; iron 3.1mg; sodium 512mg; calcium 191mg.
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