Thursday, March 24, 2011

M: Spring Vegetable Risotto

Can I confess something? Up until the other day, I have never made risotto…Nope, never, not once. I think I know why too. The hubs and I used to watch Hell’s Kitchen religiously and what was always one of the dishes that they made as an appetizer? Risotto…And what was the dish he always yelled at them for messing up and not cooking right? The risotto…It was always “the risotto!” or “this *&$%&@ risotto is undercooked!”, well you get the idea.

So I think I got a little intimidated. But I found this recipe in this month’s Cooking Light and decided to conquer my risotto fears =) To be honest, it’s really easy to make, you just have to be patient with stirring in the warm stock.


This risotto was seriously outstanding. It is light but full of flavor, the textures are perfect with the crunchy edamame and creamy rice with the asparagus and the shaved parm on top. Oh…my…goodness….this was good. And filling! This was my dinner and I didn’t need anything else with it! You must try this, and conquer your risotto fears as well =)

Spring Vegetable Risotto

from Cooking Light

1 lb. asparagus, trimmed and cut into 3/4-inch pieces

1 3/4 cups fat-free, lower-sodium chicken broth

2 TB olive oil

1 1/2 cups chopped onion

2 garlic cloves, minced

1 cup uncooked Arborio rice

1 cup frozen shelled edamame

3/4 tsp kosher salt

1/4 cup 1/3-less-fat cream cheese

1/2 tsp freshly ground black pepper

1 oz. shaved Parmesan cheese

2 TB thyme, chopped

Bring 4 cups of water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in another saucepan.

Heat a large saucepan over medium heat. Add olive oil, add onion and cook for several minutes. Add garlic and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute.


Stir in 1 cup of broth mixture; cook for 4 minutes or until liquid is completely absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid has absorbed before adding more (about 20 minutes total).

(About halfway through):


Stir in asparagus, cream cheese, and pepper, cook 1 minute.


Spoon risotto into bowls for serving and top each serving with shaved parmesan; sprinkle evenly with thyme.




Paige said...

Oh yum!! And perfect timing, girl :) I just had a vegetable risotto here on the resort we're at, and the first thing I said was "omg I need to make some of this when we get home!"
haha Now I have a recipe! :)

The Blonde Duck said...

I have always wanted to try some!

Tiffany @ The Chi-Athlete said...

My Mom and I have been dying to try to make risotto! Of course, it's one of those things that escapes the front of your brain until you see something telling you exactly how to make it.

We'll give this one a try. :D Looks so yummy!

Unknown said...

Awesome! My soon to be sister-in-law is gluten-free, and I'm always looking for yummy recipes to share with her!

Jenn @ Peas and Crayons said...

You know what.. I don't think I've ever made risotto!!!! So need to change that! Thanks for the recipe!!! =)

Jenn @ Peas & Crayons

Beth @ DiningAndDishing said...

Oh risotto is one of my favorite things to make! The whole process is so soothing :). And you can't beat the finished dish! So creamy...

Renee Paj said...

Me either....never made it. Its on the list of things i WANT to make...I even bought some arborio rice in hopes of making it. this recipe looks like a good one to start with! Thanks! Love all the spring veggies in it!

Amelia said...

Risotto is a treat for me. It's so rich and creamy. My favorite is made with white wine, cremini mushrooms, and finished with port salut cheese (from whole foods) then topped with grilled shrimp.

I love your step by step pictures. I wish I could do that but I have no patience while cooking/baking to stop and snap pictures.

Have a great Thursday! :)

CaSaundraLeigh said...

Patience is definitely a virtue in the kitchen..this recipe looks like it'd be way worth the wait..yum!

Heather @ Get Healthy with Heather said...

Your risotto looks perfect! Way to conquer your fear Mandi!

Val said...

What a perfect Spring dish!!!

Anonymous said...

I've never made risotto - I'm too intimidated! It looks amazing though!

MegSmith @ Cooking.In.College said...

I LOVE asparagus in risotto, one of my favorites! I am so glad you conquered your fear, now you can make all sorts of risottos. They are one of my favorite things to experiment with :-)

Holly said...

I only made risotto this past year, too - it was so intimidating! I LOVE it now, though. Bookmarking this - thank you!

We Are Not Martha said...

Yay! I never get why people are so afraid of risotto! It's too delicious not to make and love. And I could seriously eat it every day :) Yours looks fabulous!


Bizzy said...

I also did not make risotto until this year. I am converted to loving it and it is easy to make, as long as you have time and patience. For risotto, I have it.

Yours looks just right. A good combination.

lea @ Healthy Coconut said...

I've never made risotto ever in my life too, but I do like it when I order it in the restaurant. I think partly because I'm intimidated in making it and I haven't found a recipe that I just have to make.

Pound said...

def making this!! you should try the butternut squash risotto later in the fall :) super delish!

laural (bhealthier) said...

That looks fantastic! So lighty and springy, great recipe for dinner on a hot summer night too!

Aggie said...

I have never made risotto either! I tried to make "risotto" with brown rice years ago and it was a disaster. Yours looks so fresh with that green, I love it.

lynn said...

lovely! i have made risotto a few times but not since having a blog.

Simply Life said...

Risotto is one of my favorite things to eat- this looks perfect!

Stephanie in Suburbia said...

Ok, I had to laugh because I felt the same way. Risotto was like this mystery to me. I only ever had it at fancy places, it seemd to require a looong time to cook while being stirred and watched, unlike regular rice.

I started out with the boxed stuff and worked my way into the real risotto. I make an awesome bacon spinach mushroom one. LOVE!

I have found the trick of simmering the chicken stock while you put the veg and risotto in another pot has helped a lot.

Allison @ PickyEatingRD said...

That looks so good!! I can't remember the last time I made risotto?!? I hope Frank feels better soon!!

fittingbackin said...

I"m SO HAPPY to get this review - I pulled this out of the cooking light and it's on my list to make - yay! Thanks!

Kerr said...

I have always been intimidated by rissoto also. Cooking light is sitting on my coffee table I need to turn off the tv and read it. This looks delish!