Spring Risotto

[Guest guest]

Spring Risotto

 

From Good Housekeeping

 

 

 

 

 

Ingredients

 

 

1 can (13 3/4 to 14 1/2 ounces) vegetable or chicken broth

2 tablespoons olive oil

3 - medium carrots, diced

3/4 pound asparagus, trimmed and cut into 2-inch pieces

6 ounces sugar snap peas, strings removed and each cut in half

1/4 teaspoon coarsely ground black pepper

1 teaspoon salt

1 - small onion, chopped

2 cups Arborio rice (Italian short-grain rice) or medium-grain rice

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil leaves or parsley

 

 

Preparation - Estimated cooking time: about 1 hour 30 minutes -

1 In 2-quart saucepan, heat broth and 3 1/2 cups water to boiling over high

heat. Reduce heat to low to maintain simmer; cover.

2 In 4-quart saucepan, heat 1 tablespoon olive oil over medium heat. Add

carrots and cook 10 minutes. Add asparagus, sugar snap peas, pepper, and 1/4

teaspoon salt, and cook, covered, until vegetables are tender-crisp, about 5

minutes. Remove vegetables to bowl.

3 In same saucepan, in 1 tablespoon olive oil, cook onion over medium heat

until tender, about 7 minutes. Add rice and 3/4 teaspoon salt and cook,

stirring frequently, until rice grains are opaque. Add wine; cook until

absorbed. Add about 1/2 cup simmering broth to rice, stirring until liquid

is absorbed. Continue cooking, adding remaining broth, 1/2 cup at a time,

and stirring after each addition until all liquid is absorbed and rice is

tender but still firm, about 25 minutes (risotto should have a creamy

consistency). Stir in vegetables, Parmesan, and basil; heat through.

 

Nutritional Analysis

Number of Servings: 4

Per Serving

calories 620 carbohydrate 106 g

cholesterol 10 mg protein 17 g

sodium 835 mg total fat (3 g saturated) 11 g

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

_______________

Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.