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Risotto Primavera

  • Prep 45 min
  • Total 45 min
  • Servings 4

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

Ingredients

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 frozen sweet peas
3
tablespoons grated Parmesan cheese

Steps

Hide Images
  • 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.

Expert Tips

  • Risotto is done when enough broth has been absorbed to make the rice just tender and the mixture creamy.
  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
20
% Daily Value
Total Fat
2g
0%
Saturated Fat
1g
0%
Cholesterol
5mg
0%
Sodium
1010mg
0%
Total Carbohydrate
55g
0%
Dietary Fiber
5g
0%
Protein
10g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
50%
50%
Calcium
12%
12%
Iron
16%
16%
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.

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