Risotto Primavera

By The Canadian Living Test Kitchen

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Risotto Primavera

This recipe makes 3 servings

Nutritional Info
Per each of 3 servings: about	-
cal	366366 cal
pro	12 g12g pro
total fat	11 g11g total fat
sat. fat	7 g7g sat. fat
carb	54 g54g carb
fibre	5 g5g fibre
chol	31 mg31mg chol
sodium	657 mg657mg sodium
% RDI:	-
calcium	1515 calcium
iron	1414 iron
vit A	7777 vit A
vit C	3030 vit C
folate	6868 folate

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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.

Ingredients

12 oz asparagus 12 12oz ozasparagus
1 cup low-sodium chicken stock 1 1cup cuplow-sodium chicken stock or vegetable stock
1/4 tsp crumbled saffron , (optional)1/4 1/4tsp tspcrumbled saffron, (optional)
2 tbsp butter 2 2tbsp tbspbutter
1/2 onion , diced1/2 1/2onion, diced
1 carrot , diced1 1carrotcarrots, diced
1 small zucchini , diced1 1small zucchinizucchinis, diced
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
3/4 cup arborio rice 3/4 3/4cup cuparborio rice
1/2 cup white wine 1/2 1/2cup cupwhite wine
1/2 cup fresh peas 1/2 1/2cup cupfresh peafresh peas or frozen peas
1/4 cup grated Parmesan cheese 1/4 1/4cup cupgrated Parmesan cheese
2 tbsp choppped fresh parsley 2 2tbsp tbspchoppped fresh parsley

Preparation

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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