Spring Vegetable Risotto

Spring Vegetable Risotto
Servings: 4 Prep 15 mins Cook 39 mins

Ingredients

  • 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1 teaspoon olive oil
  • 4 leeks, cleaned and thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3/4 cup white wine
  • 3 large carrots, cut into 1/4-inch pieces
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice

Make It

1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

2. Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.

3. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.

4. Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total). When you have about 10 minutes cook time remaining, stir in carrots.

5. Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 385, Fat, total (g): 12, chol. (mg): 25, sat. fat (g): 5, carb. (g): 47, fiber (g): 6, pro. (g): 14, sodium (mg): 1111, Percent Daily Values are based on a 2,000 calorie diet.