Risotto with Spring Vegetables

Boy, do I have a wonderful vegetarian recipe for a Meatless Monday! I love to order risotto when we are out to eat, but have always been intimidated to make it! At the start of 2010 I told myself that this was going to be the year that I was going to break boundaries–make foods that intimidate me. Risotto is a “labor of love”, and boy was it ever, but oh-so worth it in the end. I found this recipe in my new cookbook: Cook Yourself Thin. Best of all one cup is only 489 calories! Not bad if you pair it with a grilled piece of chicken like we did or just eat it as your main course!

Risotto with Spring Vegetables

Best of all one cup is only 489 calories! Not bad if you pair it with a grilled piece of chicken like we did or just eat it as your main course!

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Course: Main Course, Side Dish

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 4

Calories: 273kcal

Author: Katie's Cucina

Ingredients

• 1 tbsp olive oil
• 1/4 cup chopped onion
• 1 clove garlic chopped
• 2 medium zucchini trimmed, halved lengthwise, sliced 1/4 to 1/3 inch thick
• 5 cups chicken broth
• 1 lb asparagus ends trimmed (cut into small bite size pieces)
• 1 cup spinach chopped fresh
• 1/2 cup frozen peas
• 1/4 cup grated Parmesan cheese
• 2 tbsp basil thinly sliced
• 3/4 tsp salt
• 1 tbsp unsalted butter
• 1-1/2 cups arborio
• 1/2 cup dry white wine
• 1/4 tsp pepper

Instructions

• Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini, turn the heat to medium-low, and cook until soften and light browned, 10-15 minutes. 
• Meanwhile, bring the 5 cups of stock to a simmer in a saucepan wide enough to hold the asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs onto a side bowl. Also at this time remove the cooked zucchini from the pot with the onions. 
• Add the peas, 1/4 cup of the cheese, and 1 tablespoon basil into the same bowl that the asparagus and zucchini are in. 
• Keep the stock on a low simmer. 
• Stir into pot with onions:  1/2 teaspoon of salt, and the remaining 1 tablespoon of basil. Add the butter and the rice, increase the heat to medium-high, and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes.
• Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17-20 minutes. Once the rice is fully cooked add the reserved contents of the bowl back into the risotto. Add chopped spinach and stir frequently. *You may not use all the stock you cooked. Add remaining 1/4 teaspoon of salt and the pepper. 

Nutrition

Calories: 273kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1626mg | Potassium: 861mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2090IU | Vitamin C: 55mg | Calcium: 144mg | Iron: 5mg

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