GARDEN RISOTTO
With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! -Kendra Doss, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Set aside., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, salt and pepper. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Add the spinach, peas, cheese and reserved asparagus; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 539mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
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Joudy Mohamed
[email protected]Overall, I thought this was a good recipe. It was easy to follow and the risotto turned out great.
Kelly Shiduma
[email protected]I found this recipe to be a bit too complicated. I prefer recipes that are simpler and easier to follow.
Sky
[email protected]The risotto was a bit too al dente for my liking. I prefer my risotto to be a bit creamier.
Wajid Islam
[email protected]This risotto was a bit bland for my taste. I think it needed more salt and pepper.
Faizan Zaman
[email protected]I'm not a vegetarian, but I really enjoyed this meatless risotto. It was hearty and satisfying, and I didn't miss the meat at all.
Sumi Jomir
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and it was a hit with the whole family.
Yessica Galicia
[email protected]I loved the combination of flavors in this risotto. The sweetness of the vegetables paired perfectly with the savory broth and cheese.
Albert Ndze
[email protected]This risotto was so creamy and flavorful. The vegetables were cooked perfectly, and the herbs added a nice touch of freshness.
HEMO Gimeng
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The addition of fresh vegetables and herbs really elevated the dish and made it something special.
Suman Rajbanshi
[email protected]This garden risotto is a great way to use up leftover vegetables. I had some zucchini, carrots, and peas that needed to be used, and this recipe was the perfect solution. The risotto turned out great, and it was a delicious and easy way to clean out
Lethabo Leballo
[email protected]I was looking for a vegetarian risotto recipe, and this one fit the bill perfectly. The vegetables added a nice pop of color and flavor to the dish. I would definitely recommend this recipe to others.
Michelle Perdue (Shelly)
[email protected]5 stars! This garden risotto is a keeper. The flavors are well-balanced, and the texture is spot-on. I will definitely be making this again soon.
Technical Babu 24
[email protected]This was my first time making risotto, and it came out wonderfully thanks to this recipe. The instructions were clear and easy to follow, and the result was a creamy, flavorful dish that everyone at the table enjoyed.
Xhireana Braxton
[email protected]The risotto turned out perfectly! The rice was cooked to al dente perfection, and the vegetables retained their vibrant colors and flavors. I highly recommend this recipe to anyone looking for a delicious and visually appealing dish.
Sk kamran Chowdhury
[email protected]This garden risotto was a delightful culinary experience. The combination of fresh vegetables, creamy arborio rice, and flavorful broth created a harmonious symphony of flavors that tantalized my taste buds.