Risotto Primavera
Risotto Primavera
This recipe makes 3 servings
Nutritional Info |
|
|---|---|
| Per each of 3 servings: about | - |
| cal | 366 |
| pro | 12 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 54 g |
| fibre | 5 g |
| chol | 31 mg |
| sodium | 657 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 14 |
| vit A | 77 |
| vit C | 30 |
| folate | 68 |
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
- 1 cup low-sodium chicken stock or vegetable stock
- 1/4 tsp crumbled saffron, (optional)
- 2 tbsp butter
- 1/2 onion, diced
- 1 carrot, diced
- 1 small zucchini, diced
- 1/4 tsp each salt and pepper
- 3/4 cup arborio rice
- 1/2 cup white wine
- 1/2 cup fresh peas or frozen peas
- 1/4 cup grated Parmesan cheese
- 2 tbsp choppped 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.
More risotto recipes:
Source : Canadian Living Magazine: May 2005









