Spring Vegetable Risotto with Toasted Pine NutsDL Staff | Delicious Living
- Serves: 6 people
- Calories per serving: 372
A comforting, vegetable-studded dish. Ingredient tip: If you can't find baby vegetables, regular ones will do; just cut into 2-inch pieces. Prep tips: If baby carrots are thicker than your pinky, halve them lengthwise. When making risotto, aim for consistent, medium-low heat. Use high-quality Parmesan cheese and freshly toasted pine nuts for best flavor.
- Heat 1 tablespoon oil in a deep, wide skillet or saucepan over medium-high heat. Add squash, asparagus, and carrots. Sauté 3 minutes, tossing occasionally. Reduce heat, add water, and simmer, covered, 4 minutes or until vegetables are crisp-tender. (Pattypan squash may need an extra 1—2 minutes.) Remove with a slotted spoon. Dry skillet.
- Meanwhile, microwave broth in a medium bowl until hot, 6—8 minutes. Remove and cover.
- Heat butter and remaining 2 tablespoons oil in original pan over medium-low heat. Add shallots and cook, stirring, until softened, 3—5 minutes. Stir in rice until coated. Add wine, increase heat, and boil for 2 minutes or until absorbed. Reduce heat to medium-low; add saffron and 1 cup hot broth. Stir and simmer gently until broth is nearly absorbed. Repeat with remaining broth (1 cup at a time), stirring after each addition, for about 20 minutes tota
- While rice is still moist and a bit of liquid remains, stir in vegetables until heated through. Remove from heat. Stir in cheese. Sprinkle each serving with pine nuts and a squeeze of lemon juice. Serve hot.
PER SERVING: 372 cal, 34% fat cal, 14g fat, 2g sat fat, 3mg chol, 9g protein, 52g carb, 2g fiber, 328mg sodium