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Mother's Day: Risotto Primavera




Source of Recipe


BH&G


List of Ingredients




• 3 14-oz. cans vegetable broth plus enough water to equal 6 cups
• 3/4 cup water
• 1 pound asparagus, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped onions
• 1 teaspoon minced garlic
• 2 cups arborio or medium-grain rice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 cup dry white wine
• 1 cup fresh or frozen peas
• 1 large bunch (6 oz.) watercress, chopped
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, divided


Recipe



1. Bring broth and water to a boil in medium saucepan. Reduce heat, add asparagus and simmer until tender but crisp, 5 minutes. Remove with slotted spoon to plate; reserve broth.

2. Meanwhile, heat oil in Dutch oven over medium heat. Add onions and garlic; cook 3 minutes. Stir in rice, salt, pepper and thyme and cook 1 minute, stirring, until grains are glistening. Add wine; cook until liquid is absorbed, about 2 minutes.

3. Set 1/2 cup of the broth aside in glass measure; return remaining broth to a simmer. Gradually add remaining broth to rice, 1/2 cup at a time, stirring constantly, until liquid is absorbed, 25 to 30 minutes.

4. Stir in reserved 1/2 cup broth, asparagus, peas and watercress. Remove from heat. Stir in cheese and 1 tablespoon parsley.

5. Spoon risotto into 6 serving bowls; sprinkle tops with remaining 1 tablespoon parsley. Serve immediately. Makes 6 servings.

Nutritional Information
Nutritional facts per serving
calories: 365, total fat: 6.5g, saturated fat: 2g, cholesterol: 6mg, sodium: 1315mg, carbohydrate: 64g, protein: 12g