GARDEN RISOTTO RECIPES

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GARDEN RISOTTO RECIPE | ELLIE KRIEGER | FOOD NETWORK



Garden Risotto Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories     side-dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 205 calorie, FatContent 4 grams, SaturatedFatContent 1.5 grams, CholesterolContent 1 milligrams, SodiumContent 466 milligrams, CarbohydrateContent 30 grams, FiberContent 3.5 grams, ProteinContent 10.5 grams

GARDEN RISOTTO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Garden Risotto Recipe: How to Make It - Taste of Home image

With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 11

1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
4-1/2 cups reduced-sodium chicken broth
1 medium onion, chopped
2 teaspoons olive oil
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or additional reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1 cup frozen peas
1/4 cup grated Parmesan cheese

Steps:

  • Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 203 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 539mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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