Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 237 milliliters chopped trimmed asparagus spears; 0 teaspoons freshly ground black pepper; 2 Tbsps butter, divided; 1 teaspoon fresh thyme leaves; 0 teaspoons kosher salt; 2 Tbsps olive oil; 296 milliliters chopped onion; 79 milliliters 1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about; 177 milliliters frozen petite green peas, thawed; 946 milliliters fat-free, lower-sodium chicken or vegetable broth; 118 milliliters white wine

Spring Vegetable Risotto might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 410 calories, 9g of protein, and 15g of fat per serving. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. It will be a hit at your Spring event. Head to the store and pick up arborio rice, wine, pepper, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 33 minutes.

Instructions

Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add onion; saut 5 minutes or until tender.

Ingredients you will need

Onion

Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Ingredients you will need

Broth

Rice

Wine

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas.

Ingredients you will need

Asparagus

Broth

Peas

Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes.

Ingredients you will need

Butter

Cheese

Serve immediately.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

237milliliters

uncooked Arborio rice 237milliliters

chopped trimmed asparagus spears 0teaspoons

freshly ground black pepper 2Tbsps

butter, divided 1teaspoon

fresh thyme leaves 0teaspoons

kosher salt 2Tbsps

olive oil 296milliliters

chopped onion 79milliliters

1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 177milliliters

frozen petite green peas, thawed 946milliliters

fat-free, lower-sodium chicken or vegetable broth 118milliliters

white wine

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. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.