• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spring Risotto

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 cn Chicken broth -- or
  • Vegetable broth
  • 2 tb Olive oil
  • 3 md Carrots -- diced
  • 3/4 lb Asparagus -- cut in 2"
  • Pieces
  • 6 oz Sugar snap peas -- cut in
  • Half
  • 1/4 ts Coarsely ground pepper
  • 1 ts Salt
  • 1 sm Onion -- chopped
  • 2 c Arborio rice
  • 1/2 c Dry white wine
  • 1/2 c Grated Parmesan cheese
  • 1/4 c Fresh basil leaves --
  • Chopped


1. In saucepan, heat broth and 3 1/2 c water to boiling over high heat.
Reduce heat to low and simmer, covered. 2. In large saucepan, heat 1 tbsp
olive oil over medium heat. Add carrots and cook 10 minutes. Add
asparagus, peas, pepper, and 1/4 tsp salt, and cook, covered
untilvegetables are tender crisp, about 5 minutes. Remove to bowl. 3. In
same saucepan, in 1 tbsp oil, cook onion over medium heat until tender,
about 7 minutes. Add rice and 3/4 tsp salt and cook, stirring frequently,
until rice grains are opaque. Add wine ; cook until absorbed. Add about
1/2 c simmering broth to rice and continue cooking until liquid is
absorbed. Continue cooking, adding remaining broth 1/2 c at a time, and
stirring after each addition until all liquid is absorbed and rice is
tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and
basil; heat through.

NOTES : End the meal on a cool note with spring berries and crisp biscotti.

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