Spring Vegetable Risotto Recipe

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Spring Vegetable Risotto
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Ingredients
16
Count
Nutrition
665
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. For the Gremolata: Combine ingredients in small bowl and set aside.
  2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.
  3. Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.
  4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
  5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
  6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 665.19 Kcal (2785 kJ)
Calories from fat 184.17 Kcal
% Daily Value*
Total Fat 20.46g 31%
Cholesterol 45.39mg 15%
Sodium 321.75mg 13%
Potassium 737.03mg 16%
Total Carbs 86.48g 29%
Sugars 7.43g 30%
Dietary Fiber 6.6g 26%
Protein 20.05g 40%
Vitamin C 26.2mg 44%
Vitamin A 0.5mg 18%
Iron 49mg 272%
Calcium 266.4mg 27%
Amount Per 100 g
Calories 80.59 Kcal (337 kJ)
Calories from fat 22.31 Kcal
% Daily Value*
Total Fat 2.48g 31%
Cholesterol 5.5mg 15%
Sodium 38.98mg 13%
Potassium 89.29mg 16%
Total Carbs 10.48g 29%
Sugars 0.9g 30%
Dietary Fiber 0.8g 26%
Protein 2.43g 40%
Vitamin C 3.2mg 44%
Vitamin A 0.1mg 18%
Iron 5.9mg 272%
Calcium 32.3mg 27%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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