Sunday, May 6, 2012

Light Veggie Risotto

Two vegetarian recipes in a row?  No, no, don't fret - this one's just a side dish.  We made this with some lobster tails for a romantic "let's cook together" night recently.  This risotto tastes so rich and decadent, it is so hard to believe that its light and healthy.  You can easily incorporate other veggies as well, or even add meat or fish.  This dish was a great project for the bf and made him feel really important.  Just give your man a wooden spoon and make him stir in the liquid.  It keeps him out of your way and he gets really into it  - "Babe, I am really getting the consistency just right, this is better than grilling."  There is something men really enjoy about hovering over a piece of meat, or in this case light veggie risotto, and knowing that they are in complete control of the final outcome. 


Ingredients:
6 cups of low sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
pepper 
1 cup frozen peas
1/2 pound steamed asparagus, chopped into 3/4-inch pieces
1/4 cup grated
Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a pot and cook the onion. Add the rice and cook, stirring constantly for about a minute. Add wine and simmer, stirring constantly, until the liquid is absorbed by the rice. Add 1 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until the broth is absorbed. Continue simmering and adding more hot broth, about a cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking about 15-20 minutes. Add the peas first until thawed, then add the asparagus. Stir in the Parmesan at the very end.

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