Monday, September 7, 2009

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

23 comments:

Alissa said...

Mmm that does look rich...and healthy! Yummy!

GarlicBOSS said...

So creamy...its cooked just right

Jenn said...

Lovely. Rich, creamy, smooth. Love it. And healthy, too. I have yet to try and make my own risotto, but I'd love to one time. Yum!!!

doggybloggy said...

rich, creamy and delightful! sparagus AND spinach - yum - vitamin A infusion!

HoneyB said...

You are definitely inspiring me to get busy and try making Risotto myself! Looks delicious!

Carrie said...

Your risotto is beautiful! I've never made risotto, something about it scares me! Your pictures are great though, I just want to grab a fork and dig in!

Melody said...

A healthy risotto. I'm sold. I've been intimidated to try my hand at risotto, but I might just have to bite the bullet and do it. Thanks!

Erica said...

I have made this before and TOTALLY love it. Risotto is incredible and so easy to make. Plus there are tons of variations you can mess around with! Yours looks beautiful ;)

Cinnamon Girl aka Reeni♥ said...

This looks so creamy and so delicious!! Love the vibrant green veggies!

Lara said...

I've never made risotto either, but that looks so creamy and good I'll have to give it a try!

Lisa said...

This does remind me of spring but also perfect to eat now.

Kim said...

I love risotto and I've always wanted to make a veggie version like this. I think it looks beautiful and great news that it is healthy. The first cooking class I ever took was on risotto. The chef made three different types and I have been hooked ever since. Looks delish : )

burpandslurp said...

Risotto IS amazing, and I like your version with the bright spring veggies! I can't find these ingredients now though, so unfortunately I'll have to wait for spring...:-(

Palidor said...

A dish that uses fresh vegetables is great any time of the year! Your risotto looks so nice and creamy.

Jamie said...

Oh wow I was just thinking about a plate of risotto filled with green veg. Gorgeous and I so want it now! Great recipe!

Cathy said...

Risotto is so good with fresh veggies and lots of cheese. this looks like a terrific recipe.

Katy ~ said...

Oh, does that ever look suave and sophisticated.

girlichef said...

What a beautiful risotto! And it can totally go both ways...the nice Spring veggies...but the nice comforting, creamy rice...mmmmm :)

the ungourmet said...

This does look so creamy and delicious, I can understand how you wouldn't want to wait until spring!

Ingrid said...

I've made risotta once before but don't think I did it quite right. I usually cheat and make orzo. I know, I know ones rice and the other is pasta. :)
~ingrid

Pam said...

I am loving this recipe - light and low fat but still creamy and delicious.

Barbara Bakes said...

I haven't made risotto either! This looks like a great first recipe to try!

Debbie said...

Oh that looks deliciousI have yet to make risotto. I need to try it already!