Spring Vegetable Risotto with Toasted Pine Nuts

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.

Spring Vegetable Risotto with Toasted Pine Nuts

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Servings

6 people

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Ingredients

• 3 tablespoons olive oil divided
• 12 ounces mixed baby squash: green and yellow pattypan squash, baby zucchini halved lengthwise
• 12 ounces asparagus trimmed and cut diagonally into 2-inch lengths
• 4 ounces baby carrots cut into 2-inch pieces
• 3 tablespoons water
• 4 cups reduced-sodium vegetable broth
• 2 teaspoons unsalted butter
• 1/2 cup minced shallots about 2
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/8 teaspoon saffron powder
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 2 lemons cut into sixths

Ingredients 3 tablespoons olive oil divided 12 ounces mixed baby squash: green and yellow pattypan squash, baby zucchini halved lengthwise 12 ounces asparagus trimmed and cut diagonally into 2-inch lengths 4 ounces baby carrots cut into 2-inch pieces 3 tablespoons water 4 cups reduced-sodium vegetable broth 2 teaspoons unsalted butter 1/2 cup minced shallots about 2 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/8 teaspoon saffron powder 1/2 cup freshly grated Parmesan cheese 1/4 cup toasted pine nuts 2 lemons cut into sixths

Servings 6 people Print Recipe

Instructions

1. 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.
2. Meanwhile, microwave broth in a medium bowl until hot, 6—8 minutes. Remove and cover.
3. 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
4. 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.

Recipe Notes

Nutrition Facts

Spring Vegetable Risotto with Toasted Pine Nuts

Amount Per Serving

Calories 372

% Daily Value*

Cholesterol 3mg 1%

Sodium 328mg 14%

Total Carbohydrates 52g 17%

Dietary Fiber 2g 8%

Protein 9g 18%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 372 cal, 34% fat cal, 14g fat, 2g sat fat, 3mg chol, 9g protein, 52g carb, 2g fiber, 328mg sodium