Risotto Primavera (with carrots, zucchini, and summer squash)
- Number of Servings: 6
Ingredients
4-1/2 cups chicken broth2 tbsp butter, divided1/4 cup shallot, diced 1 large garlic clove, minced1-1/4 cups Arborio rice1/4 tsp salt1/4 cup thinly sliced purple (red) onion1/4 cup thin carrot strips1/4 cup thinly sliced zucchini1/4 cup thinly sliced yellow squash2 tbsp chopped fresh basil2 tbsp chopped fresh oregano (or 2 tsp dried)1/2 cup shredded Parmesan cheese
Heat broth in a saucepan over medium heat until thoroughly heated. While broth is heating, melt 1 tbsp butter in a large skillet over medium-high heat; add shallot and garlic and saute 2 minutes. Add rice and cook, stirring often, 5 minutes. Reduce heat to medium. Add warm chicken broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Stir in salt and pepper; set aside.
Melt remaining 1 tbsp butter in a skillet over medium-high heat; add onion and saute until lightly browned. Add carrot, zucchini, and yellow squash; saute 5 minutes. Stir in basil oregano, and cheese. (If using dried oregano you may want to add this when sauteing vegetables.) Add rice mixture to vegetables. Mix and serve.
Yield: 3 cups (or six 1/2 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user EVERCHANGING.
Melt remaining 1 tbsp butter in a skillet over medium-high heat; add onion and saute until lightly browned. Add carrot, zucchini, and yellow squash; saute 5 minutes. Stir in basil oregano, and cheese. (If using dried oregano you may want to add this when sauteing vegetables.) Add rice mixture to vegetables. Mix and serve.
Yield: 3 cups (or six 1/2 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user EVERCHANGING.
Nutritional Info Amount Per Serving
- Calories: 208.1
- Total Fat: 6.2 g
- Cholesterol: 18.7 mg
- Sodium: 980.4 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 0.7 g
- Protein: 6.3 g
Member Reviews
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TOBEME
I picked this recipe because it was closest to the amount of risotto I was looking to make along with the veggies. Due to family fussiness, I did not use the yellow squash or carrots. Just used 3/4 cup zucchini and added diced red pepper instead. added cubed cooked chicken to make a complete meal - 10/17/09