Risotto Primavera
A vibrant, creamy risotto loaded with fresh vegetables like mushrooms, zucchini, carrots, and asparagus, perfect for a hearty vegetarian main or side dish with Italian flavors.
Ingredients
- 2 (13 3/4 oz.) cans chicken broth ⓘ
- 1 cup uncooked long grain rice ⓘ
- 1/2 cup butter or margarine ⓘ
- 1/2 cup onion, finely chopped ⓘ
- 1 1/2 cups mushrooms, sliced ⓘ
- 1 cup julienned carrots ⓘ
- 1 cup julienned zucchini ⓘ
- 1 (10 oz.) package frozen cut asparagus, thawed ⓘ
- 1/2 teaspoon basil ⓘ
- 1 cup grated Parmesan cheese ⓘ
Instructions
- In a large pan, bring chicken broth to a boil over high heat. Add rice, reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
- In a large skillet over medium heat, melt butter.
- Add onion and cook for 3 to 4 minutes until tender.
- Add mushrooms, carrots, and zucchini, and cook for another 3 to 4 minutes.
- Add asparagus and basil, and cook for an additional minute.
- Place cooked rice in a serving bowl.
- Stir in grated Parmesan cheese, salt, pepper, and vegetables.
- Serve hot and enjoy.
Nutrition & Diet Analysis (per serving)
581
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).