Lighter Spring Risotto

Name: Lighter Spring Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 237 milliliters chopped asparagus; 59 milliliters basil leaves, chopped; 2 teaspoons butter; 2 teaspoons extra virgin olive oil; 1 clove garlic, minced; 2 Juice from lemon; 237 milliliters sliced mushrooms; 118 milliliters peas (can use frozen-then-thawed); 2 servings salt and pepper; 1 shallot, minced; 946 milliliters vegetable broth (may need more, or less); 118 milliliters white wine (I used Pinot Grigio)

The recipe Lighter Spring Risotto could satisfy your Mediterranean craving in about 45 minutes. This recipe makes 2 servings with 574 calories, 12g of protein, and 9g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course for Spring. It is a good option if you're following a gluten free and vegetarian diet. If you have salt and pepper, butter, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.