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Risotto Primavera
Risotto Primavera
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Prep Time:
45 minutes
Total Time:
45 minutes
Indulge in rich, creamy risotto and vibrant veggie primavera, all inspired by Italy.
Ingredients:
  • 1/4 cup water
  • 1 medium onion, chopped (1/2 cup)
  • 1 pound asparagus, cut into 1-inch pieces
  • 1 cup uncooked Arborio or other short-grain white rice
  • 2 cans (14 1/2 ounces each) vegetable broth
  • 2 cups broccoli florets
  • 1 cup frozen sweet peas
  • 3 tablespoons grated Parmesan cheese
Instructions:
  • In a 3-quart saucepan, bring water to a boil. Stir frequently and cook onion and asparagus in the boiling water until they are just tender-crisp. Remove the vegetables from the saucepan.
  • Coat saucepan with cooking spray and add rice. Stir frequently until rice starts to brown.
  • Drizzle 1/2 cup of broth onto the rice and cook uncovered, stirring occasionally, until absorbed. Continue cooking for 15-20 minutes, adding broth in 1/2 cup increments and stirring occasionally until the rice is tender and creamy. Mix in asparagus, broccoli, and peas with the final addition of broth. Finish off with a sprinkle of cheese.

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