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Add a photoRisotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and just plain dreamy. The simmering takes a bit of attention but none of the steps are difficult to do. Don’t be scared…Give this delightful Spring dish a try.
Weight Watchers POINTS PLUS 7
SKINNY FACTS: for 1 cup serving
281 calories, 5.6g fat, 13g protein, 43g carbs, 770mg sodium, 4g sugar
FAT FACTS: for 1 cup serving
383 calories, 14g fat, 19g protein, 43g carbs, 6g fiber, 1131mg sodium, 3g sugar
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Ingredients
- 6 cups reduced-sodium chicken broth, see cooking tip
- 3 teaspoons olive oil
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1½ cups dry Arborio rice, see shopping tip
- ½ cup white wine
- 2 cups fresh spinach, stems removed, chopped
- 1 cup frozen peas, thawed
- 2 tablespoons fresh chives or scallions, chopped
- ½ cup Parmesan cheese, shredded
- Freshly ground black pepper, to taste
Directions
- In a saucepan, heat the chicken broth over medium heat. Continue to keep hot but not boiling.
- In a large nonstick pan, heat 1 teaspoon olive oil. Add asparagus and saute until tender, about 5 minutes. Remove to a plate and set aside.
- Add 2 teaspoons olive oil to pan and heat. Add shallots, garlic and saute until soft about 2 minutes.
- Stir in rice and saute until coated in oil. De-glaze the pan with wine and cook until completely absorbed about 1-2 minutes. Add the heated broth in ½ cup increments. Continue to simmer and stir often until each addition is almost completely absorbed before adding the next. Total cooking time for rice is about 40-45 minutes.
- Stir in asparagus, spinach, peas, Parmesan cheese and chives. Season with pepper to taste.
- Serve immediately in a warmed serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 42 | 15% |
| Total Fat 4.79g | 6% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 521mg | 22% |
| Potassium 444mg | 13% |
| Total Carbs 44.56g | 12% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.17g | 1% |
| Protein 10.64g | 17% |
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