Three-Grain Risotto with Asparagus Spears |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rice, barley, and quinoa give this risotto contrasting textures-creaminess from the rice, chewiness from the barley, and crunch from the quinoa. Flowering herbs make a pretty garnish. Ingredients:
1/8 teaspoon saffron threads, crushed |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 tablespoon olive oil |
1/4 cup finely chopped shallots (about 2 medium) |
1/2 cup uncooked arborio or other short-grain rice |
1/2 cup uncooked quick-cooking barley |
1/4 cup uncooked quinoa |
1/2 cup dry white wine |
1 cup water |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
2/3 cup 1% low-fat milk |
2 teaspoons fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
12 asparagus spears, steamed |
1 tablespoon pine nuts, toasted |
Directions:
1. Bring saffron and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes. Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.
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