Spring-Vegetable Risotto
- Total Time
- 20 minutes
- Rating
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Ingredients
- 1medium onion chopped fine
- 2small carrots, diced
- 2tablespoons unsalted butter
- 1cup Arborio rice
- Pinch saffron
- ÂĽcup dry white wine
- 3½cups chicken stock, hot
- 1cup peeled fresh fava beans, or peas
- 8small asparagus spears, cut in 1-inch pieces on the diagonal
- Coarse salt and freshly ground pepper to taste
- ½cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
447 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 19 grams protein; 953 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
- Step 2
Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
- Step 3
Add one-half cup more stock and continue cooking, stirring frequently.
- Step 4
Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
- Step 5
Stir in the cheese and remaining butter. Serve immediately.
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