Photo: Stephanie Studer
Risotto with Spring Vegetables
11 ingredients
Serves 6.
openrecipes
This simple risotto showcases the flavor of fresh peas and slender asparagus, two harbingers of spring. The rice can act as a backdrop to nearly any vegetable, from sautéed artichoke hearts to roasted winter squash to earthy wild mushrooms. Cook the vegetable partway before stirring it into the nearly finished risotto to complete the cooking.
Estimated Nutrition (whole recipe, rough)
869
Calories
51g
Protein
39g
Fat
74g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. sea salt, plus more, to taste
- 1 lb. slender asparagus, tough ends removed and asparagus cut into 2-inch lengths
- 7 to 8 cups chicken broth
- 1/4 cup olive oil
- 1 leek, white and light green portions, halved lengthwise, sliced and rinsed well
- 3 cups Arborio or Carnaroli rice
- 1 cup dry white wine, at room temperature
- 1 cup fresh or frozen shelled English peas
- 1 Tbs. unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes