Spring Risotto A delicious pasta full of fiber and fresh veggies
Ingredients:
-1 pound asparagus, trimmed and cut into 3/4 inch pieces
-1 3/4 cups fat free, lower-sodium chicken broth
-2 tablespoons olive oil
-1 1/2 cups chopped red onion
-3 garlic cloves, minced
-1 cup uncooked Arborio rice
-1 cup frozen shelled edamame
-3/4 teaspoon kosher salt
-1/4 cup 1/3 less fat cream cheese
-1/2 teaspoon freshly ground black pepper
-1 ounce shaved Parmesan cheese
-2 tablespoons chopped fresh time
Directions:
-Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 3 cups water and chicken broth to a simmer in a saucepan.
-Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute.Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
-Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; springle evenly with thyme. Yields 4 servings.
Nutrition info: 398 calories per serving
Cheers! Try a fresh white wine, such as Overstone Sauvignon Blanc
Origin: Cooking Light
Notes: This recipe requires your full attention, as you have to stir constantly while the rice absorbs the liquid, but it's well worth it and doesn't take too long. You could experiment and try other vegetables, or even add shrimp if you feel adventurous.
