Garden Risotto

Name: Garden Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 300 grams Arborio rice; 300 grams 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; 120 milliliters dry white wine; 1 liters low-sodium chicken broth; 2 teaspoons olive oil; 1 medium onion, chopped; 25 grams freshly grated Parmesan; 145 grams frozen peas; 145 grams frozen peas; 145 grams frozen peas; 1 teaspoons salt

Garden Risotto requires around 45 minutes from start to finish. 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, peas, chicken broth, and a few other things to make it today. Only a few people really liked this hor d'oeuvre. It is a reasonably priced recipe for fans of Mediterranean food. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Bring the broth to a simmer in a medium saucepan.

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Broth

Equipment you will use

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

Equipment you will use

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

Broth

Rice

Salt

Add the spinach and peas and cook until the spinach is wilted.

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Spinach

Peas

Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick.

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Vegetable

Asparagus

Parmesan

Broth

Serve in soup plates.

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Soup

Equipment

Sauce Pan

Ingredients

Servings:

300grams

Arborio rice 300grams

Arborio rice 227grams

asparagus, steamed and cut into 3/4-inch pieces 3

lightly packed cups baby spinach leaves 6servings

Freshly ground black pepper 120milliliters

dry white wine 1liters

low-sodium chicken broth 2teaspoons

olive oil 1medium

onion, chopped 25grams

freshly grated Parmesan 145grams

frozen peas 145grams

frozen peas 1teaspoons

salt

Recommended wine: Chianti, Verdicchio, Trebbiano

Risotto works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.