Spring Risotto

20 Reviews
94% would make this recipe again

Rice cooked in a broth with garden vegetables.

Rice dishes have an important place in the northern Italian cuisine. By the way, Italy is Europe's leading exporter of rice, mostly grown in the Po valley, between Turin and Milan. Thomas Jefferson, 3rd President of the USA, brought back a few grains of this rice, more heat-resistant than his homeland variety, so that it quickly gained acceptance.

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Preparation : 10 min Cooking : 20 min
370 calories/serving

Ingredients

3/4 cup arborio rice 150 g
1 1/2 cup chicken broth, approximately 375 mL
1 tbsp olive oil 15 mL
1 tbsp butter, unsalted 14 g
1 onions, finely chopped 200 g
1 carrots, chopped into small dices 100 g
1 zucchini, chopped into small dices 130 g
1/2 stalk celery, chopped into small dices 35 g
2 tbsp frozen peas 14 g
2 tbsp Parmesan cheese, grated 6 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Chop the carrot, zucchini, and celery into small pieces (7 mm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Melt the butter and oil in a large skillet or saucepan. Sauté the vegetables, except the peas, 2-3 min, or until the onion is translucent. Add the frozen peas, then the rice. Toast the grains 1-2 min (until translucent), with constant stirring.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  5. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese then serve.

Nutrition Facts Table

per 1 serving (440 g)

Amount

% Daily Value

Calories

370

Fat

10 g

16 %

Saturated 3.7 g
+ Trans 0.2 g

20 %

Cholesterol

10 mg

Sodium

110 mg

5 %

Carbohydrate

67 g

22 %

Fibre

4 g

16 %

Sugars

8 g

Net Carbs

63 g

Protein

8 g

Vitamin A

74 %

Vitamin C

34 %

Calcium

10 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin A
Good source of  :
Folacin, Magnesium, Manganese, Potassium, Selenium, Vitamin B6, Vitamin C, Vitamin K, Zinc
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2 ½
Meat and Alternatives 0
Fats 2
More info
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Reviews

20 Reviews (16 with rating only) 94% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Rice/Grain | Main courses/Entrées | Low Sodium | Halal | Italian

Top Reviews

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Michele A.
march 24, 2022 | I would make this recipe again

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I loved all of the vegetables in this risotto. Very tasty!

Useful 0
march 22, 2010 | I would make this recipe again

Answer to cemwebster: Sorry for the confusion but you just need to click on the "Cook the risotto" link and select the preferred method. There are basically 3 different methods and it's up to the cook to follow the one he/she prefers.

Useful 0

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