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Risotto Primavera

Heart Healthy Risotto Primavera Recipe

                   
Risotto Primavera
Shallots, celery, and tender asparagus spears take center stage in this succulent Italian rice recipe. Gluten-free and bursting with garden-fresh flavors, this healthy risotto recipe is sure to be a crowdpleaser.
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Ingredients
Recipe yields 6 servings
3 1/4 cups water
2 cups reduced sodium chicken broth (gluten free if needed)
1 Tbsp olive oil
2 shallots, chopped
1 medium carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
1 1/2 cups Arborio rice
1/4 cup white wine
1/2 cup frozen green peas
12 asparagus spears, trimmed and cut into 1-inch pieces
2 Tbsp grated Parmesan cheese
1 Tbsp lemon juice
1/4 tsp black pepper
1 Tbsp chopped fresh parsley
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Directions
Step 1

In a saucepan, heat water and broth over medium heat to a simmer.

Step 2

In a large skillet, heat oil over medium-high heat until hot. Add shallots to pan and cook for 3 minutes, stirring frequently. Add carrot, celery and zucchini and cook 2 more minutes. Add rice; cook 1 minute.

Step 3

Stir in white wine and cook until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; stir in half the cheese, the lemon juice and black pepper and stir to combine. Sprinkle with remaining cheese and parsley before serving. Serve immediately.

Time: 45 minutes
Servings: 6
Calories: 279
Make this for: Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:279
total fat:6g
sat fat:2g
cholesterol:8mg
sodium:362mg
total carb:38g
fibers:5g
proteins:11g

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About This Healthy Recipe

When it comes to healthy rice recipes, this risotto primavera is one you’ll want to keep on rotation. Risotto is an Italian rice recipe filled with creamy goodness, but some risotto recipes can also be filled with fat and sodium. But not this one! This heart-healthy risotto recipe includes all the flavor and texture you love about risotto while being low in fat and sodium. Thanks to the assortment of vegetables in the rice recipe, including carrots, celery, zucchini, asparagus and peas, there is also a good amount of fiber, as well as loads of vitamins, minerals and antioxidants. You’ll also be happy to know that this risotto is gluten-free (rice is a great side dish if you can’t eat gluten). And if you’re watching your weight, the modest calorie count in this dish is one you can easily fit into a healthy eating plan. You can choose to eat this healthy risotto filled with vegetables as either an entrée or side dish – it’s up to you!

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Heart Healthy Risotto Primavera Recipe
Ingredients
Recipe yields 6 servings
3 1/4 cups water
2 cups reduced sodium chicken broth (gluten free if needed)
1 Tbsp olive oil
2 shallots, chopped
1 medium carrot, peeled and cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 medium zucchini, cut into 1/2-inch cubes
1 1/2 cups Arborio rice
1/4 cup white wine
1/2 cup frozen green peas
12 asparagus spears, trimmed and cut into 1-inch pieces
2 Tbsp grated Parmesan cheese
1 Tbsp lemon juice
1/4 tsp black pepper
1 Tbsp chopped fresh parsley
Directions
Step 1

In a saucepan, heat water and broth over medium heat to a simmer.

Step 2

In a large skillet, heat oil over medium-high heat until hot. Add shallots to pan and cook for 3 minutes, stirring frequently. Add carrot, celery and zucchini and cook 2 more minutes. Add rice; cook 1 minute.

Step 3

Stir in white wine and cook until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; stir in half the cheese, the lemon juice and black pepper and stir to combine. Sprinkle with remaining cheese and parsley before serving. Serve immediately.

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