Spring Vegetable Risotto
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
Submitted by: CLANDEL
Number of Servings: 6
Ingredients
-
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
Directions
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.
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.
