Search Recipes
Spring Vegetable Risotto with Salami
Ingredients
- 2-1/2 Tbsp. butter
- 3/4 Tbsp. extra virgin olive oil
- 3/4 cup chopped onion
- 1 clove fresh garlic, minced
- 1-3/4 cups uncooked Arborio rice
- 1/4 cup dry white wine
- 5 cups vegetable broth
- 3/4 cup steamed 1-inch pieces asparagus
- 3/4 cup frozen peas, thawed
- 1/2 cup halved cherry tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 2 oz. chopped salami
- 2 Tbsp. chopped fresh parsley
- 1 tsp. chopped fresh sage
Directions
- 1. Sauté onion and garlic in butter and oil in medium saucepan on medium heat 5 minutes. Add rice and cook until well coated with butter mixture.
- 2. Add wine. Heat on medium heat until wine has been absorbed. Meanwhile, bring broth to a boil on medium-high heat; reduce heat to medium-low. Keep broth at a simmer.
- 3. Stir 1 cup broth into rice mixture, stirring constantly until absorbed. Keep rice mixture at a simmer. Add hot broth in 1/2 cup portions, stirring constantly, until absorbed. Continue until all broth is added.
- 4. Stir in asparagus, peas, tomatoes, cheese, salami, parsley and sage. Heat through. Divide evenly between 6 plates and serve.
- Nutritional information per serving: Calories 410; Total Fat 15g; Saturated Fat 7g;
- Trans. Fat 0g; Cholesterol 44mg; Sodium 780mg; Total Carbohydrate 56g; Dietary Fiber 4g;
- Total Sugars 6g; Protein 11g
