Spring Vegetable Risotto

Cuisine: Italian

Category: grain

Servings: 6


3/4 cup uncooked Arborio rice
2-1/4 cups chicken broth
1/2 cup chopped red onion (about
1/2 medium)
1 cup 1/2-inch pieces asparagus
10 medium spears)
1/2 cup chopped zucchini (about
1 medium)
1/4 teaspoon pepper
3 tablespoons chopped fresh parsley


Risotto is a creamy Italian rice dish made by slowly adding broth to rice until it is rehydrated. Arborio is the preferred rice, though the more common long grain rice also works well. Spray 2-quart saucepan with nonstick cooking spray. Cook rice in saucepan without liquid over medium-high heat 5 minutes, stirring occasionally, until rice begins to brown. Stir in 3/4 cup of the broth and the onion; reduce heat to medium. Cook, stirring occasionally. As liquid is absorbed, stir in remaining broth, 3/4 cup at a time. Cook 15 minutes, stirring occasionally. Stir in asparagus, zucchini and pepper. Cook 5 to 6 minutes, stirring occasionally, until all liquid is absorbed and rice is tender. Stir in parsley. 6 servings

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