Skinny Asparagus Risotto
Ingredients
- 6 cups Swanson’s reduced-sodium chicken broth or vegetable broth
- 3 teaspoons olive oil
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1½ cups dry Arborio rice, see shopping tips
- ½ cup white wine
- 2 cups fresh spinach, stems removed, chopped
- 1 cup frozen peas, thawed
- 2 tablespoons fresh chives or scallions, chopped
- ½ cup Parmesan cheese, shredded
- Freshly ground black pepper, to taste
Instructions
- In a saucepan, heat the chicken or vegetable broth over medium heat. Continue to keep hot but not boiling.
- In a large nonstick pan, heat 1 teaspoon olive oil. Add asparagus and sauté until tender, about 5 minutes. Remove to a plate and set aside.
- Add 2 teaspoons olive oil to pan and heat. Add shallots, garlic and sauté until soft about 2 minutes.
- Stir in rice and sauté until coated in oil. De-glaze pan with wine and cook until completely absorbed about 1-2 minutes. Add heated broth in ½ cup increments. Continue to simmer and stir often until each addition is almost completely absorbed before adding the next. Total cooking time for rice is about 40-45 minutes.
- Stir in asparagus, spinach, peas, Parmesan cheese and chives. Season with pepper, to taste.
- Serve immediately in a warmed serving dish.
Nutrition
Serving: 1cupCalories: 281kcalCarbohydrates: 43gProtein: 13gFat: 6gSodium: 770mgFiber: 6gSugar: 4gPlus Points: 7