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Risotto Primavera

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By Betty Crocker Kitchens
Updated Jul 12, 2010
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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
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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

  • Step 
    1
    In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender. Remove mixture from saucepan.
  • Step 
    2
    Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
  • Step 
    3
    Pour 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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