This is a light summery dish packed with vegetables and tons of flavor. Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.
1) Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2) Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3) Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4) Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 439 | ||
Calories from Fat: 187 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 9.4mg | 0 % | |
Potassium 373mg | 10 % | |
Total Carbohydrate 55.7g | 16 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 51.3g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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