Ingredients:
- 1 medium-size yellow crookneck squash, trimmed , quartered lengthwise, seeded, cut on diagonal into 1-inch pieces
- 8 baby carrots, peeled, tops trimmed to 1/2 inch
- additional freshly grated parmesan cheese
Directions:
- Cut 1/4-inch slice off 1 long side of carrot to stabilize. Cut lengthwise into 1/8-inch-thick slices. Stack half of slices and cut lengthwise into 1/8-inch-thick strips. Cut strips crosswise into 1/8-inch cubes. Repeat with remaining slices.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add asparagus, zucchini, and crookneck squash; sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 2 minutes. Set vegetables aside.
- Bring broth to simmer in medium saucepan over low heat. Cover and keep warm. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and cubed carrot. Sauté until onion begins to soften, about 2 minutes. Add rice; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 3 minutes. Add 1 cup warm broth and baby carrots. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add 2 cups more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring frequently, about 10 minutes. Mix in sautéed vegetables and 1 cup broth. Simmer until broth is just absorbed, stirring often, about 5 minutes. Add 1 1/3 cups cheese, peas, butter, and 1/2 cup broth. Simmer until butter melts, rice and vegetables are just tender, and risotto is creamy, stirring often and adding more broth by 1/4 cupfuls if risotto is dry, about 3 minutes longer. Mix in basil; season with salt and pepper.
- Transfer risotto to large shallow bowl. Sprinkle with pine nuts. Serve, passing additional cheese separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.07 Kcal (1575 kJ) | ||
| Calories from fat | 231.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.75g | 40% | |
|---|---|---|---|
| Cholesterol | 31.88mg | 11% | |
| Sodium | 833.06mg | 35% | |
| Potassium | 232.39mg | 5% | |
| Total Carbs | 16.94g | 6% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 14.22g | 28% | |
| Vitamin C | 9.3mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 345.4mg | 35% | |
| Amount Per 100 g | |||
| Calories | 101.81 Kcal (426 kJ) | ||
| Calories from fat | 62.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 40% | |
|---|---|---|---|
| Cholesterol | 8.63mg | 11% | |
| Sodium | 225.52mg | 35% | |
| Potassium | 62.91mg | 5% | |
| Total Carbs | 4.59g | 6% | |
| Sugars | 1.17g | 17% | |
| Dietary Fiber | 0.89g | 13% | |
| Protein | 3.85g | 28% | |
| Vitamin C | 2.5mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 7% | |
| Calcium | 93.5mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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