Risotto Primavera
4 servings
Equipment
- 3-quart saucepan
Ingredients
- 1 ⁄4 cup water
- 1 medium onion chopped (1⁄2 cup)
- 1 lb fresh asparagus spears cut into 1-inch pieces
- 1 cup uncooked Arborio or other short-grain white rice
- 2 cans 14 oz each vegetable broth
- 2 cups fresh broccoli florets
- 1 cup frozen sweet peas
- 3 tablespoons grated Parmesan cheese
Instructions
- In 3-quart saucepan, heat water to boiling.
- Add onion and asparagus; cook about 5 minutes, stirring frequently, until crisp-tender.
- Remove mixture from saucepan.
- Spray saucepan with cooking spray; add rice to saucepan.
- Cook about 3 minutes, stirring frequently, until rice begins to brown.
- 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, broccoliand peas with the last addition of broth.
- Sprinkle with cheese.
Notes & Wine Advice
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
Nutrition values
Calories: 290 kcal