Risotto Primavera

Name: Risotto Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio or other short-grain white rice; 454 grams asparagus, cut into 1-inch pieces; 473 milliliters broccoli florets; 118 milliliters medium onion, chopped; 3 Tbsps grated Parmesan cheese; 237 milliliters frozen sweet peas; 822 grams cans each) vegetable broth; 59 milliliters water

Risotto Primavera might be just the side dish you are searching for. This gluten free recipe serves 4. One portion of this dish contains around 11g of protein, 2g of fat, and a total of 279 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up peas, asparagus, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender.

Ingredients you will need

Asparagus

Onion

Water

Equipment you will use

Sauce Pan

Remove mixture from saucepan.

Equipment you will use

Sauce Pan

Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.

Ingredients you will need

Cooking Spray

Rice

Equipment you will use

Sauce Pan

Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth.

Ingredients you will need

Asparagus

Broccoli