Risotto Primavera

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Makes: 6  servings Prep 30 mins Cook 25 mins

Ingredients

  • 3 14 ounce can vegetable broth plus enough water to equal 6 cups
  • 3/4 cup  water
  • 1 pound  asparagus, cut into 1-inch pieces
  • 1 tablespoon  extra-virgin olive oil
  • 1 cup  finely chopped onions
  • 1 teaspoon  minced garlic
  • 2 cups  arborio or medium-grain rice
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  dried thyme
  • 1 cup  dry white wine
  • 1 cup  fresh or frozen peas
  • 1 large bunch (6 oz.) watercress, chopped
  • 1/2 cup  freshly grated Parmesan cheese
  • 2 tablespoons  chopped fresh parsley, divided

Directions

1. Bring broth and water to a boil in medium saucepan. Reduce heat, add asparagus and simmer until tender but crisp, 5 minutes. Remove with slotted spoon to plate; reserve broth.

2. Meanwhile, heat oil in Dutch oven over medium heat. Add onions and garlic; cook 3 minutes. Stir in rice, salt, pepper and thyme and cook 1 minute, stirring, until grains are glistening. Add wine; cook until liquid is absorbed, about 2 minutes.

3. Set 1/2 cup of the broth aside in glass measure; return remaining broth to a simmer. Gradually add remaining broth to rice, 1/2 cup at a time, stirring constantly, until liquid is absorbed, 25 to 30 minutes.

4. Stir in reserved 1/2 cup broth, asparagus, peas and watercress. Remove from heat. Stir in cheese and 1 tablespoon parsley.

5. Spoon risotto into 6 serving bowls; sprinkle tops with remaining 1 tablespoon parsley. Serve immediately. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)365,
  • Fat, total(g)7,
  • chol.(mg)6,
  • sat. fat(g)2,
  • carb.(g)64,
  • pro.(g)12,
  • sodium(mg)1315,
  • Percent Daily Values are based on a 2,000 calorie diet
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