Spring Risotto

Name: Spring Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 454 grams asparagus, trimmed and cut into 3/4-inch pieces; 1 teaspoons freshly ground black pepper; 237 milliliters frozen shelled edamame; 2 Tbsps chopped fresh thyme; 2 garlic cloves, minced; 1 teaspoons kosher salt; 414 milliliters fat-free, lower-sodium chicken broth; 2 Tbsps olive oil; 355 milliliters chopped onion; 28 grams shaved Parmesan cheese

You can never have too many main course recipes, so give Spring Risotto a try. This recipe makes 4 servings with 406 calories, 16g of protein, and 14g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of edamame, 3-less-fat cream cheese, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. Spring will be even more special with this recipe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Bring 4 cups water to a boil in a saucepan.

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Water

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Sauce Pan

Add asparagus, and cook for 2 minutes.

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Asparagus

Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.

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Chicken Broth

Water

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Sauce Pan

Heat a large saucepan over medium heat.

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Sauce Pan

Add olive oil, and swirl to coat.

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Olive Oil

Add onion; cook 4 minutes.

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Onion

Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.

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Edamame

Garlic

Broth

Rice

Salt

Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

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Broth

Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.

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Parmesan

Cream Cheese

Asparagus

Pepper

Thyme

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Bowl

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

237milliliters

uncooked Arborio rice 454grams

asparagus, trimmed and cut into 3/4-inch pieces 1teaspoons

freshly ground black pepper 237milliliters

frozen shelled edamame 2Tbsps

chopped fresh thyme 2

garlic cloves, minced 1teaspoons

kosher salt 414milliliters

fat-free, lower-sodium chicken broth 2Tbsps

olive oil 355milliliters

chopped onion 28grams

shaved Parmesan cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. 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. One wine you could try is Castello di Monsanto Il Poggio Chianti Classico Riserva. It has 4.8 out of 5 stars and a bottle costs about 40 dollars.