It's all Italian--from the creamy slow-cooked risotto to the veggie primavera.
Risotto Primavera
- Prep Time 45 min
- Total 45 min
- Servings 4
- Ingredients 8
Ingredients
- 1/4 cup water
- 1 medium onion, chopped (1/2 cup)
- 1 pound asparagus, cut into 1-inch pieces
- 1 cup uncooked Arborio or other short-grain white rice
- 2 cans (14 1/2 ounces each) vegetable broth
- 2 cups broccoli florets
- 1 cup frozen sweet peas
- 3 tablespoons grated Parmesan cheese
Instructions
-
Step1In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
-
Step2Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
-
Step3Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth. Sprinkle with cheese.
Nutrition
260
Calories
2g
Total Fat
10g
Protein
55g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 20
- Total Fat
- 2g
- 0%
- Saturated Fat
- 1g
- 0%
- Cholesterol
- 5mg
- 0%
- Sodium
- 1010mg
- 0%
- Total Carbohydrate
- 55g
- 0%
- Dietary Fiber
- 5g
- 0%
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 50%
- 50%
- Calcium
- 12%
- 12%
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 5 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved