Side Items

Spring Risotto takes 10 minutes to prepare.

Spring Risotto takes 25 minutes to cook.

Spring Risotto makes 6 servings.

The ingredients for Spring Risotto are:

1 pound asparagus, trimmed and cut into bite-size pieces
1 tbsp unsalted butter
3 small shallots, minced
1 cup uncooked arborio rice
1 tbsp fresh lemon juice
4 cups (plus a little extra) chicken stock
1/2 cup grated parmesan cheese
1/2 cup frozen peas
salt and pepper to taste

Here is how you make Spring Risotto:

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot, blanch for 1-2 minutes. You want it to still retain its vibrant green color. Immediately remove from pot and place into ice water to stop cooking process. Set aside.Coat a medium pot with cooking spray and set over medium heat. Melt butter into pot. Add shallots and cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat, cook for about 2 minutes. Add lemon juice and cook until all juice has been absorbed by the rice, stirring continuously so rice doesn't stick--about 1 minute.Meanwhile, in another pot, bring broth to a simmer and keep warm.Add 1/2 cup of hot broth to the rice pot at a time, stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed completely before adding more. This process takes about 20 minutes. Once the rice is creamy and all the liquid is absorbed, add the asparagus and peas, stirring to warm through. Add 1/2 of the cheese to the pot and stir until melted. Serve the rest of the cheese to garnish on top.Serving Size: Makes 6 large servingsNumber of Servings: 6Recipe submitted by SparkPeople user ABBYC613.

The nutritional information for Spring Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.2

• Total Fat: 4.9 g
• Cholesterol: 15.1 mg
• Sodium: 810.2 mg
• Total Carbs: 30.1 g
• Dietary Fiber: 1.5 g
• Protein: 7.9 g