Garden Risotto

Name: Garden Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 227 grams asparagus, steamed and cut into 3/4-inch pieces; 3 lightly packed cups baby spinach leaves; 6 servings Freshly ground black pepper; 118 milliliters dry white wine; 1 liters low-sodium chicken broth; 2 teaspoons olive oil; 1 medium onion, chopped; 59 milliliters freshly grated Parmesan; 237 milliliters frozen peas; 1 teaspoons salt

Garden Risotto might be just the side dish you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 296 calories, 12g of protein, and 4g of fat each. Head to the store and pick up arborio rice, parmesan, lightly cups baby spinach leaves, and It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Watch how to make this recipe.

Bring the broth to a simmer in a medium saucepan.

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Broth

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Sauce Pan

Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes.

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Onion

Cooking Oil

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Sauce Pan

Add the rice and cook, stirring constantly, 1 minute.

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Rice

Add wine and simmer, stirring constantly, until absorbed, about 1 minute.

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Wine

Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

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Pepper