Risotto is most fluid and creamy immediately after it has finished cooking, so if you're not serving it right away, stir in 1/2 cup (125 mL) additional stock or water before reheating. Serve with extra cheese at the table.
- Portion size 3 servings
- Credits : Canadian Living Magazine: May 2005
Snap off woody ends of asparagus; cut into 1-inch (2.5 cm) lengths. Set aside.
In saucepan over medium-high heat, bring 1-1/2 cups (375 mL) water to boil. Add asparagus; cover and cook until tender, about 4 minutes. Reserving cooking liquid, drain asparagus; set aside. Add enough water to cooking liquid to make 1-1/2 cups (375 mL).
In same pan, bring stock, saffron (if using), and cooking liquid just to simmer over medium heat; reduce heat to low and keep warm.
In separate large, shallow saucepan, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, carrot, zucchini, salt and pepper until vegetables are tender, about 4 minutes. Add rice, stirring to coat grains.
Add wine; cook, stirring constantly, until all liquid is absorbed. Add stock mixture, 1/2 cup (125 mL) at a time, stirring after each addition until all liquid is absorbed and rice is creamy and tender, 20 minutes.
Stir in remaining butter; add peas, Parmesan cheese, parsley and reserved asparagus. Cook, stirring, until risotto is creamy but still fluid and vegetables are hot, about 2 minutes.
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Nutritional facts <b>Per each of 3 servings:</b> about
- Sodium 657 mg
- Protein 12 g
- Calories 366.0
- Total fat 11 g
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 54 g
- Iron 14.0
- Folate 68.0
- Calcium 15.0
- Vitamin A 77.0
- Vitamin C 30.0