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Risotto Primavera

Healthy.Eater's picture
  Broccoli florets 4 Ounce
  Green beans/Asparagus 4 Ounce, cut into 1 inch lengths
  Vegetable stock/Chicken stock/ low sodium chicken broth 3 Cup (48 tbs)
  Unsalted butter/Margarine 4 Teaspoon
  Yellow onion 1 Medium, finely chopped
  Long grain rice/Arborio/basmati 1 Cup (16 tbs)
  Dry white wine/Chicken stock/low sodium chicken broth 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Minced parsley/Basil 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon

1 In a large saucepan of boiling water, cook the broccoli and green beans for 3 to 4 minutes or until crisp-tender; drain, rinse under cold water to stop the cooking, and drain again.
Meanwhile, in a medium-size saucepan, bring the stock to a simmer, then reduce the heat to the lowest setting and keep warm.
2 In a 12-inch nonstickskillet, melt 2 teaspoons of the butter over moderate heat.
Add the onion and saute, stirring occasionally, for3 minutes oruntil slightly softened.
Add the rice and cook, stirring, for 2 minutes or until well coated with the oil.
Add the wine and cook, stirring, for 2 to 3 minutes or until it has been absorbed by the rice.
3 Singaladle,add 1/2 cup of the stock to the skillet and cook, stirring frequently, until most of it has been absorbed.
Continue adding the stock, 1/2 cup at a time, keeping the liquid in the skillet at a simmer and stirring frequently, for about 20 minutes or until the rice is tender and most of the liquid has been absorbed.
4 Add the broccoli, beans, salt, pepper, and basil and cook, stirring frequently, until they are heated through.
Stir in the cheese and the remaining butter.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1254 Calories from Fat 271

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 18.5 g92.3%

Trans Fat 0 g

Cholesterol 82.6 mg27.5%

Sodium 3079.7 mg128.3%

Total Carbohydrates 183 g61%

Dietary Fiber 11.4 g45.5%

Sugars 3.4 g

Protein 37 g73.8%

Vitamin A 132.6% Vitamin C 243.1%

Calcium 63.3% Iron 30.2%

*Based on a 2000 Calorie diet

Risotto Primavera Recipe