Spring Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 282.0
- Total Fat: 4.9 g
- Cholesterol: 8.5 mg
- Sodium: 161.5 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
View full nutritional breakdown of Spring Risotto calories by ingredient
Introduction
Risotto is so versatile! This version has spring vegetables, ham and parmesan. It's really filling and is a great "comfort food" and is great for when you have guests over. Don't let the cooking time stop you from making this - it's really easy. Risotto is so versatile! This version has spring vegetables, ham and parmesan. It's really filling and is a great "comfort food" and is great for when you have guests over. Don't let the cooking time stop you from making this - it's really easy.Number of Servings: 6
Ingredients
-
2 c water
8 oz. asparagus, sliced into 1-in. pieces
4 c chicken or vegetable stock
1 tsp EVOO
8 oz frozen peas
1/2 white onion, chopped
4 oz. ham, diced (buy one thick slice from deli)
1 1/2 cup dry risotto (arborrio rice)
1 c white wine
1/4 c half-n-half
1 T Smart Balance butter
Directions
Boil water. Add asparagus and cookk for 1-2 minutes (blanche) then remove with a slotted spoon and put straight into an ice bath (water and ice) to stop the cooking. Add the stock to the cooking water and keep warm.
In a deep saute pan, add the olive oil and saute the onion and ham until the onion is transluscent; about 5 minutes. Add the dry risotto to the pan and saute for another 2 minutes. Add the white wine and stir until almost fully absorbed. Start adding stock, about 1/2 c at a time (use a ladel); stir after each addition until almost absorbed. Use all but about 1 cup of the stock/water mixture. This will take about 25 minutes total.
Add the frozen peas and asparagus to the mixture and remove from heat. Mix in cheese, cream, and Smart Balance. Stir gently until incorporated.
Serve in bowls with cracked pepper and a sprinkle of parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKS19.
In a deep saute pan, add the olive oil and saute the onion and ham until the onion is transluscent; about 5 minutes. Add the dry risotto to the pan and saute for another 2 minutes. Add the white wine and stir until almost fully absorbed. Start adding stock, about 1/2 c at a time (use a ladel); stir after each addition until almost absorbed. Use all but about 1 cup of the stock/water mixture. This will take about 25 minutes total.
Add the frozen peas and asparagus to the mixture and remove from heat. Mix in cheese, cream, and Smart Balance. Stir gently until incorporated.
Serve in bowls with cracked pepper and a sprinkle of parmesan.
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKS19.