Garden Risotto

Rated: 5 stars out of 5Rate itRead users' reviews (61)

Cook Time:
30 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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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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Comments & Reviews

recipe Garden Risotto
Enat Weston, FL 11-08-2009
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Wonderful!
Rated: 5 stars out of 5

Simple to make with ingredients I had at home. Thanks!
recipe Garden Risotto
MEREDITH Chicago, IL 08-27-2009
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I'm a believer!
Rated: 5 stars out of 5

I went into preparing this recipe with a lot of skepticism. And even as I was making it, I wasn't quite sure it was going to... be all that I had in mind. Was I ever wrong. This is a great dish! I followed the recipe exactly as written, with the exception of combining leftover low sodium chicken brooth and low sodium vegetable stock (this was a good way to make some room in my refrigerator!). I actually set the timer on my oven to 18 minutes to give myself a guide for stirring and adding and the liquid...it turned out perfectly. The vegetables taste bright and the asparagus still had a bit of a crunch to compliment the smooth and creamy texture of the risotto. I served this to my boyfriend with Italian-style chicken sausage. They complimented each other perfectly. Half way through I realized I felt as though I was eating a full-fat and full of guilt kind of dish. What a relief it's actually healthy! Thanks for this recipe. Give this one a try. It's going in my keep file.Read more
recipe Garden Risotto
michell valparaiso, IN 07-17-2009
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Excellent Risotto!
Rated: 5 stars out of 5

I've made risotto before, I love the decadence....the cheese, the wine...and this risotto hangs with the more caloric... versions I've made in the past. I omitt the onion and exchange it for a few cloves of finely minced garlic. I used the rachael ray stock in a box, it seems to have the best flavor, that I've tried so far, and less sodium than the other boxed stocks that claim to be reduced sodium. Its a good way to get some veggies into your dorrito chomping husband =) I love it!Read more
recipe Garden Risotto
Heidi Ferndale, MI 07-15-2009
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use low sodium broth and do not add salt!
Rated: 5 stars out of 5

this was my first time making risotto, which i am not a huge fan of. it was really yummy except i used full strength broth. ... the salt from the parm is plenty for this recipe. i wanted to enjoy it more, but every bite was just a bit too salty. my mistake!Read more
recipe Garden Risotto
Andrew Northridge, CA 05-04-2009
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SIMPLY INCREDIBLE!
Rated: 5 stars out of 5

I've tried this recipe twice. First I followed it perfectly only substituting vegetarian stock since I'm a vegetarian. It was... so delicious and I could not believe it was only 205 calories per serving!!! The second time, I added garlic, which is very traditional in a risotto. It made it even better! I sometimes double the portion and have it as a very satisfying dinner! Seriously, I strongly suggest you try this recipe. It really doesn't need any more cheese or butter! YUMMY! Read more
recipe Garden Risotto
Crishta Rancho Cucamonga, CA 03-26-2009
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Amazingly Tasty! Even kids won't mind the vegies!
Rated: 5 stars out of 5

I make a ton of recipes from all sorts of places. Risotto is one of them. When done right you would think that there is a... ton of butter in it. But there is none! A lot of people think it is hard to make. It's not! I promise. Ellie Krieger shows you just how easy it is. I love this recipe and so do my kids. It's a great way to get great vegetables in without anyone complaining. Just remember that the frozen peas really do go in at the last minute. Don't forget, be patient. The risotto is like a sponge, it's soaks up like a sponge. But don't get anxious and add another ladle of broth until the last one is fully absorbed. That's what make mushy risotto. Also, for adults, I love to add 1/2 cup of white wine to the rice just after you have browned it. If that is too much for you, add it to the chicken broth or try sauteing onions and mushrooms and deglaze the pans with white wine. It really makes a difference! Read more