Spring Green Vegetable Risotto

Name: Spring Green Vegetable Risotto Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup uncooked rice; 2 leeks thinly sliced; 2 cups asparagus cut into one-inch pieces; .5 cup frozen peas; 3 cups chicken broth; 1 cup fresh mushrooms; 2 Tbs olive oil; 1 TBS butter; 2 Tbs cream cheese

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 cup uncooked rice2 leeks, thinly sliced2 cups asparagus, cut into one-inch pieces.5 cup frozen peas3 cups chicken broth1 cup fresh mushrooms2 Tbs olive oil1 TBS butter2 Tbs cream cheese

Directions

Blanch and shock the asparagus to preserve its green color. Set aside. Saute mushrooms and leeks in the butter and olive oil. Add the uncooked rice and lightly brown it. Add the asparagus. Then slowly add the chicken broth, stirring the rice until all the liquid is absorbed. Keep adding liquid slowly until the rice is cooked through. Then add the cream cheese (or marscapone) and stir until creamy. Add the peas, salt and pepper to taste. Serve and enjoy.

Serving Size:�Makes 4 1 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 168.0
Total Fat: 8.7 g
Cholesterol: 13.0 mg
Sodium: 542.1 mg
Total Carbs: 19.5 g
Dietary Fiber: 2.7 g
Protein: 4.7 g

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