Spring Vegetable Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.8
  • Total Fat: 7.8 g
  • Cholesterol: 16.7 mg
  • Sodium: 1,306.3 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 16.4 g

View full nutritional breakdown of Spring Vegetable Risotto calories by ingredient
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Number of Servings: 6


    1 pound asparagus, save snapped off ends for stock; cut remaining spearsinto 1/2 inh pieces
    2 medium leek, save 2 cups of greens for stock, slice the remaining
    4 cups of chicken or vegetable stock
    3 cups water
    5 Tbls butter
    1/2 cup frozen peas
    2 medium cloves of garlic
    1 1/2 c Arborio rice
    1 cup dry white wine
    1 1/2 oz parmesan cheese, grated
    2 tsp lemon juice


Serves 4 as main dish; 6 as first course

Add ends of asparagus and greens of leeks to stock and water. Bring to a boil. Reduce heat to medium low. Partially cover and smmer for 20 minutes. Strain through a sieve. Return to saucepan and keep on stove over low heat to keep warm.

Heat 1 Tbls butter and saute aspagus, 4-6 minutues. Add peas for 1 minute. Transfer to plate.

Heat 3 T butter and saute leeks and garlic 4-5 minutes. Add rice and cooks about 3 minutes. Add wine until fully absorbed.

Add 3 cups of broth. Simmer stirring occaisionally, until liquid is absorbed - about 12 minutes.

Continue adding broth in 1/2 cup increments, stirring until absorbed (about 3 minute each time for 3-4 cycles).

Off heat, add in remainin btter, cheese, and lmon juice. Gently fod in asparagus and peas.

Sprinkle with a gremolate of mint, parsley, and lemon zest if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user CLANDEL.

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