BAKED RISOTTO PRIMAVERA
This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring.
Provided by Mary Ellen Evans
Categories Healthy Steamed Asparagus Recipes
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat oil in a Dutch oven or ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in rice and garlic; cook, stirring, 1 to 2 minutes. Stir in wine and simmer until it has mostly evaporated. Add broth and bring to a boil. Cover the pan and transfer to the oven.
- Bake until the rice is just tender, 50 minutes to 1 hour.
- Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
- Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 33.9 g, Cholesterol 11.3 mg, Fat 7.7 g, Fiber 3.9 g, Protein 12 g, SaturatedFat 3.3 g, Sodium 569.6 mg, Sugar 4.1 g
GRILLED RISOTTO PRIMAVERA
Steps:
- Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
- Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.
RISOTTO PRIMAVERA
Arborio rice, grown in Northern Italy, is the type preferred for risotto. Serve as an entree or first course. The key to success: Have all your ingredients ready before you start.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Have the asparagus, carrots, zucchini, and yellow squash cut up and ready. Set these vegetables aside. Bring the chicken broth and water just to a simmer in a medium saucepan; keep warm.
- Heat 1 tablespoon each olive oil and butter in a large saucepan over medium heat. Add 1/2 cup minced onion and the minced garlic; cook 3 minutes. Add asparagus and carrots; cook 2 minutes. Add zucchini and yellow squash; cook until just tender, about 2 minutes more. Transfer to a bowl and set aside.
- Heat 2 more tablespoons olive oil in same sauce pan over medium heat. Add 1/2 cup more minced onion and cook 3 minutes. Add the arborio rice (or short-grain rice), stirring to coat. Stir in the dry white wine and cook until almost absorbed, 2 to 3 minutes. Add 3/4 cup reserved broth and cook, stirring constantly, until almost absorbed. Simmer, adding broth 1/2 cup at a time, stirring constantly until broth is absorbed before adding more, about 20 minutes. Rice will be creamy and just tender.
- Stir in 2 more tablespoons butter, 2 tablespoons Parmesan cheese, salt, pepper, chopped mint, grated lemon peel, peas, and reserved vegetables.
- Serve with additional Parmesan cheese.
Nutrition Facts : Calories 484, Fat 14.5, SaturatedFat 5.2, Cholesterol 16.7, Sodium 729.8, Carbohydrate 74.1, Fiber 6.3, Sugar 6.5, Protein 11.7
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