Garden Risotto

This is really something that I should be posting in the spring. With it's gorgeous green asparagus, spinach and peas, it's the perfect way to celebrate the end of winter. However, since it's just too good to wait until spring, I'll give it to you now, and perhaps it will give you some "spring vibes" during those cold, snowy months!

Surprisingly enough, this was actually my first encounter with risotto, and I finally know why it's so popular! The flavor was so rich, and the rice is so naturally creamy. Risotto takes some attention and time, but it's not difficult at all. And the very best part is that it's a recipe by Ellie Krieger, which means it's not going to be mean to your waistline!

Garden Risotto
By Ellie Krieger

Ingredients

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

Directions

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.

Per Serving: 205 cal, 4g fat, 3.5g fiber

Serves 6

Points Per Serving: 4