Risotto with Spring Vegetables
From EatingWell: May/June 1994
A delightful way to celebrate the arrival of the first vegetables in your garden or at the farmers' market, this creamy risotto incorporates baby carrots, asparagus and snap peas. We have opted for frozen artichokes here because fresh ones take a long time to trim.
- 5 1/2-6 1/2 cups reduced-sodium chicken broth, or vegetable broth
- 16 baby carrots, (6 ounces), trimmed, peeled and halved lengthwise
- 16 thin stalks asparagus, (6 ounces), trimmed and cut into 2-inch lengths
- 1 cup sugar snap peas, (4 ounces), trimmed, strings removed
- 2 teaspoons extra-virgin olive oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 9-ounce package frozen artichoke hearts, thawed
- 1 1/2 tablespoons chopped fresh thyme, or 1 1/2 teaspoons dried
- 3/4 cup freshly grated Parmesan cheese
- Salt & freshly ground pepper, to taste
- Bring broth to a boil in a medium saucepan. Add carrots and cook until almost tender, 3 to 5 minutes. Add asparagus and peas and cook for 1 minute longer. Remove the vegetables to a bowl with a slotted spoon and set aside. Maintain the broth at a gentle simmer.
- Heat oil in a Dutch oven or large wide saucepan over medium-low heat. Add onions and garlic; cook, stirring, until softened, 3 to 5 minutes. Add rice and stir to coat grains. Pour in wine and cook, stirring frequently, until most of the liquid has been absorbed, about 3 minutes. Add 1/2 cup of the broth and cook, stirring frequently, until most of the liquid has been absorbed, about 3 minutes. Continue adding broth, 1/2 cup at a time, and cook, stirring frequently, until the rice begins to soften, about 15 minutes. Stir in artichoke hearts and thyme and cook, adding more broth as needed, until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the reserved vegetables and cheese. Season with salt and pepper and serve hot.
Per serving: 352 calories; 8 g fat (4 g sat, 3 g mono); 20 mg cholesterol; 47 g carbohydrates; 18 g protein; 8 g fiber; 575 mg sodium; 508 mg potassium.
Nutrition Bonus: Vitamin A (129% daily value), Vitamin C (31% dv), Folate (36% dv), Calcium (26% dv), Iron (18% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- May/June 1994