SEVEN OR LESS
Add spring flavor to your risotto
Associated Press
Zucchini and peas give color, texture and garden-fresh taste to this risotto, a dish that can be rich in flavor or lower in fat, depending on preparation techniques. Improvise with other vegetables if your market or, better yet, your garden offers more attractive options.
The recipe is a version of one in the April issue of Everyday Food from the Kitchens of Martha Stewart Living. The fat content is determined by whether you decide to sauté the vegetables in butter, olive oil or broth.
Spring Risotto with Peas and Zucchini
- Two 14 1/2-ounce cans reduced-sodium chicken broth
- 1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes
- 1/2 cup finely chopped onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas, thawed
- 1/2 cup grated parmesan cheese
Heat broth and 2 1/2 cups water in a small saucepan over low heat; bring to a simmer and keep quite hot.
Meanwhile, in a three-quart saucepan over medium heat, warm a little butter, olive oil or, for a really low-fat dish, a couple of tablespoons reduced-sodium chicken broth. Add zucchini. Cook, stirring often, until zucchini softens and begins to color, 8 to 10 minutes.
With a slotted spoon, transfer zucchini to a plate. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. (If you're using broth rather than butter or oil, you may have to add a bit more broth to keep it from sticking.) Season with salt and/or pepper to suit your taste.
Raise heat to medium. Add rice; cook, stirring, until it's translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
Continue to cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in parmesan (and a little butter, if desired). Serve, topped with more cheese.
Makes 6 servings.
Nutrition information per serving (with butter): about 347 calories, 10.7 g protein, 52.2 g carbohydrates, 7.9 g total fat, 3.1 g fiber.
The Seven or Less column assumes the presence of kitchen staples in small amounts: butter and oil, cooking spray, sugar, salt and pepper.
