Spring Vegetable Risoto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.8
- Total Fat: 9.1 g
- Cholesterol: 18.5 mg
- Sodium: 1,826.7 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.2 g
- Protein: 19.6 g
View full nutritional breakdown of Spring Vegetable Risoto calories by ingredient
Number of Servings: 4
Ingredients
-
Gremolata:
2 T minced parsley, stems removed
2 T minced mint, stems removed
.5 t finely grated lemon zest
Risoto:
1 lb. asparagus spears, cut .5 inch thick
2 medium leeks, halved lengthwise, sliced thin
4 c. chicken broth
3 c. water
5 T butter
salt and pepper
.5 cup frozen peas
2 medium garlic cloves, minced or pressed
1.5 cups Arborio rice
1 cup dry white wine
1.5 oz. grated Parmesan
2 t lemon juice
Directions
Makes 4 Main Course or 6 Side Servings
1. FOR THE GREMOLATA: Combine ingredients in small bowl and set aside.
FOR THE RISOTO:
2. Chop tough aspragus ends and leek greens into rough 1/2 inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth and water to boil inlarge saucepan over high heat. Reduce heat to medium low, partially covr and simmer 20 minute. Strain broth through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
3. Heat 2T butter in large Duth oven over med. heat. When foaming subsides, add asparagus spears, pinch of salt and pper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4-6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
4. Melt 3T butter in now-empty Dutch oven over med. heat. When foaming subsides add leeks,garlic, 1/2t salt, 1/2t pepper. Cook, stirring occasionally, until leeks are softened, 4-5 min. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 min. Add wine and cok, stirring frequently, until fully absorbed, 2-3 min.
5. When wine is fully absorbed, add 3c hot broth to rice. Simmer, stirring every 3-4 min., until liquid is absorbed and bottom of pan is almost dry, about 12 min.
6. Stir in abou 1/2c hot broth and cook, stirring constantly, until abosrbed, about 3 min; repeat with additional broth 3-4 times until rice is al dente. Off tat, stir in remaining T butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/2 c. additional hot broth to loosen texture of risoto. Serve immediately, sprinkling each service with gremolata nad passing Parmesan separately.
Number of Servings: 4
Recipe submitted by SparkPeople user DLLANTON.
1. FOR THE GREMOLATA: Combine ingredients in small bowl and set aside.
FOR THE RISOTO:
2. Chop tough aspragus ends and leek greens into rough 1/2 inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth and water to boil inlarge saucepan over high heat. Reduce heat to medium low, partially covr and simmer 20 minute. Strain broth through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
3. Heat 2T butter in large Duth oven over med. heat. When foaming subsides, add asparagus spears, pinch of salt and pper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4-6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
4. Melt 3T butter in now-empty Dutch oven over med. heat. When foaming subsides add leeks,garlic, 1/2t salt, 1/2t pepper. Cook, stirring occasionally, until leeks are softened, 4-5 min. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 min. Add wine and cok, stirring frequently, until fully absorbed, 2-3 min.
5. When wine is fully absorbed, add 3c hot broth to rice. Simmer, stirring every 3-4 min., until liquid is absorbed and bottom of pan is almost dry, about 12 min.
6. Stir in abou 1/2c hot broth and cook, stirring constantly, until abosrbed, about 3 min; repeat with additional broth 3-4 times until rice is al dente. Off tat, stir in remaining T butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/2 c. additional hot broth to loosen texture of risoto. Serve immediately, sprinkling each service with gremolata nad passing Parmesan separately.
Number of Servings: 4
Recipe submitted by SparkPeople user DLLANTON.