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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serving the vegetables atop the risotto creates an impressive presentation and ensures that their flavor isn't lost in the rich, creamy rice. Ingredients:
1 1/2 teaspoons olive oil |
3 cups (2-inch) diagonally cut asparagus |
2 cups chopped yellow squash |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1 cup water |
2 (14-ounce) cans fat-free, less-sodium chicken broth |
1 tablespoon butter |
2 cups chopped leek |
1 1/2 cups arborio rice |
1/2 cup dry white wine |
1/2 cup (2 ounces) grated fresh parmesan cheese, divided |
1 1/2 teaspoons chopped fresh thyme |
1/2 teaspoon salt |
Directions:
1. To prepare vegetables, heat oil in a large skillet over medium-high heat. Add asparagus and next 4 ingredients (asparagus through garlic); cook 10 minutes or until asparagus is crisp-tender, stirring frequently. Set aside; keep warm.
2. To prepare risotto, combine water and broth in a medium saucepan (do not boil). Keep warm over low heat.
3. Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Add wine, and cook 1 minute. Stir in 1 cup broth mixture, and cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese, thyme, and 1/2 teaspoon salt.
4. Divide the risotto evenly among 6 plates; top each serving with vegetables. Sprinkle servings evenly with 1/4 cup cheese.
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