Risotto Primavera

Risotto Primavera

It's all Italian--from the creamy slow-cooked risotto to the veggie primavera.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

4

servings

1/4
cup water
1
medium onion, chopped (1/2 cup)
1
pound asparagus, cut into 1-inch pieces
1
cup uncooked Arborio or other short-grain white rice
2
cans (14 1/2 ounces each) vegetable broth
2
cups broccoli florets
1
cup Green Giant™ Steamers™ frozen sweet peas
3
tablespoons grated Parmesan cheese
  1. In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
  2. Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
  3. Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
Success
The secret to creamy risotto is adding the broth 1/2 cup at a time and cooking with frequent stirring until all the liquid is absorbed before repeating with another 1/2 cup broth.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 1010mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 5g,
  • Protein 10g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 5 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.