Garden Risotto

By Ellie Krieger

This is so EASY and Delicious, and HEALTHY! Becuase it is so full of yummy veggies you get very large servings with very little calories. You MUST use Arborio rice, I have been able to find it in the specialty shelves at Wal-Mart. Also, I usually double the amount of Parmesan cheese, from 1/4 cup to 1/2 cup. Enjoy as a side with grilled pork or sausage!


6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.



Nutrition Information
Nutritional Analysis per serving Calories 205
Total Fat 4 grams Saturated Fat 1.5 grams
Cholesterol 1 mg Sodium 466 mg
Carbohydrates 30 grams Protein 10.5 grams
Fiber 3.5 grams