Garden Risotto

Ellie Krieger

2007, Ellie Krieger, All Rights Reserved

Picture of Garden Risotto Recipe 1 Video | Photo: Garden Risotto Recipe
Rated 5 stars out of 5
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  • Read 81 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 6 cups low-sodium chicken broth
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 3 lightly packed cups baby spinach leaves
  • 1 cup frozen peas
  • 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
  • 1/4 cup freshly grated Parmesan

Directions

Click here to see how she does it.

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

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Newest Ratings and Reviews

Read all 81 reviews

  • on January 04, 2012

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    What a great and easy risotto - lots of good green veggies. To save a step, I added uncooked aparagus pieces at the end (~2-3 min cook time, followed by the frozen peas (~1-2 min cook time, and then finally the spinach (cook to wilted. Definitely a keeper!

    people found this review Helpful.
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  • on December 19, 2011

    Flag

    Wow! This was great. We loved it at my house. Will definitely be making this again. It's a keeper!

    people found this review Helpful.
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  • on November 13, 2011

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    I halved this recipe and it was so good. I bought those steamer bags from McCormick and it was the Basil one, so I put the asparagus in that to steam. I used chicken stock because it is more flavorful and I used coconut oil instead of olive oil. I served this with Giada's Chicken Florentine

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
205
 
Total Fat
4 grams
 
Saturated Fat
1.5 grams
 
Cholesterol
1 mg
 
Sodium
466 mg
 
Carbohydrates
30 grams
 
Protein
10.5 grams
 
Fiber
3.5 grams
 

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