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Spring Vegetable Risotto with Salami


  • 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


  • 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