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Risotto with Spring Vegetables

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

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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