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Spring Risotto

19 Reviews
94% would make this recipe again

Rice cooked in a broth with garden vegetables.

Rice dishes have an important place in the northern Italian cuisine. By the way, Italy is Europe's leading exporter of rice, mostly grown in the Po valley, between Turin and Milan. Thomas Jefferson, 3rd President of the USA, brought back a few grains of this rice, more heat-resistant than his homeland variety, so that it quickly gained acceptance.

Preparation : 10 min Cooking : 20 min
370 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal

Ingredients

3/4 cup arborio rice 150 g
1 1/2 cup chicken broth, approximately 375 mL
1 tbsp butter, unsalted 14 g
1 tbsp olive oil 15 mL
1 onions, finely chopped 200 g
1 carrots, chopped into small dices 100 g
1 zucchini, chopped into small dices 130 g
1/2 stalk celery, chopped into small dices 35 g
2 tbsp frozen peas 14 g
2 tbsp Parmesan cheese, grated 6 g
salt [optional]
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Chop the carrot, zucchini, and celery into small pieces (7 mm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Melt the butter and oil in a large skillet or saucepan. Sauté the vegetables, except the peas, 2-3 min, or until the onion is translucent. Add the frozen peas, then the rice. Toast the grains 1-2 min (until translucent), with constant stirring.
  4. Cook the risotto, using the warmed broth until the rice is creamy but still al dente.
  5. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese then serve.

Nutrition Facts Table

per 1 Serving (440g)

Amount

% Daily Value

Calories

370

Fat

10 g

16 %

Saturated 3.7 g
+ Trans 0.2 g

20 %

Cholesterol

10 mg

Sodium

110 mg

5 %

Carbohydrate

67 g

22 %

Fibre

4 g

16 %

Sugars

8 g

Protein

8 g

Vitamin A

74 %

Vitamin C

34 %

Calcium

10 %

Iron

8 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 2 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Low  :
Sodium
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Good source of  :
Folacin, Magnesium, Manganese, Potassium, Selenium, Vitamin B6, Vitamin C, Vitamin K, Zinc
Excellent source of  :
Vitamin A
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2 ½
Meat and Alternatives 0
Fats 2

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Members' Reviews

19 Reviews (16 with rating only ) 94% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
cinzia
march 22, 2010 | I would make this recipe again

Answer to cemwebster: Sorry for the confusion but you just need to click on the "Cook the risotto" link and select the preferred method. There are basically 3 different methods and it's up to the cook to follow the one he/she prefers.

Useful 0
cemwebster
march 21, 2010 | I would make this recipe again

We found the recipe a bit confusing. I would change the recipe as follows (my changes are in ALL CAPITALS): "2 Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the VEGETABLES(about 20 min)." "4 ADD WARMED BROTH TO THE PAN AND Cook the risotto until the rice is creamy but still al dente. "

Useful 0
MangiaQuesto
may 28, 2009 | I would make this recipe again

I loved all of the vegetables in this risotto. Very tasty!

Useful 0

This recipe is in the following categories

Rice/Grain | Main courses/Entrées | Halal | Low Sodium | Italian

Top Reviews

View All Reviews
cinzia
march 22, 2010 | I would make this recipe again

Answer to cemwebster: Sorry for the confusion but you just need to click on the "Cook the risotto" link and select the preferred method. There are basically 3 different methods and it's up to the cook to follow the one he/she prefers.

Useful 0
cemwebster
march 21, 2010 | I would make this recipe again

We found the recipe a bit confusing. I would change the recipe as follows (my changes are in ALL CAPITALS): "2 Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the VEGETABLES(about 20 min)." "4 ADD WARMED BROTH TO THE PAN AND Cook the risotto until the rice is creamy but still al dente. "

Useful 0
MangiaQuesto
may 28, 2009 | I would make this recipe again

I loved all of the vegetables in this risotto. Very tasty!

Useful 0