Italian

Spring Vegetable Risotto is for Side Dish.

Spring Vegetable Risotto takes 60 minutes to prepare.

Spring Vegetable Risotto takes 60 minutes to cook.

Spring Vegetable Risotto makes 6 servings.

The ingredients for Spring Vegetable Risotto are:

1 pound asparagus, save snapped off ends for stock; cut remaining spearsinto 1/2 inh pieces
2 medium leek, save 2 cups of greens for stock, slice the remaining
4 cups of chicken or vegetable stock
3 cups water
5 Tbls butter
1/2 cup frozen peas
2 medium cloves of garlic
1 1/2 c Arborio rice
1 cup dry white wine
1 1/2 oz parmesan cheese, grated
2 tsp lemon juice

Here is how you make Spring Vegetable Risotto:

Serves 4 as main dish; 6 as first courseAdd ends of asparagus and greens of leeks to stock and water. Bring to a boil. Reduce heat to medium low. Partially cover and smmer for 20 minutes. Strain through a sieve. Return to saucepan and keep on stove over low heat to keep warm.Heat 1 Tbls butter and saute aspagus, 4-6 minutues. Add peas for 1 minute. Transfer to plate.Heat 3 T butter and saute leeks and garlic 4-5 minutes. Add rice and cooks about 3 minutes. Add wine until fully absorbed.Add 3 cups of broth. Simmer stirring occaisionally, until liquid is absorbed - about 12 minutes.Continue adding broth in 1/2 cup increments, stirring until absorbed (about 3 minute each time for 3-4 cycles). Off heat, add in remainin btter, cheese, and lmon juice. Gently fod in asparagus and peas.Sprinkle with a gremolate of mint, parsley, and lemon zest if desired.Number of Servings: 6Recipe submitted by SparkPeople user CLANDEL.

The nutritional information for Spring Vegetable Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 259.8

• Total Fat: 7.8 g
• Cholesterol: 16.7 mg
• Sodium: 1,306.3 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 2.5 g
• Protein: 16.4 g

Spring Vegetable Risotto is Italian cuisine.