Risotto With Spring Vegetables

I know what you're thinking - Risotto is not healthy. My sister Michelle started watching a show called Cook Yourself Thin. I watched a few episodes with her and as a Dietitian I have to say I appreciate a lot of the things they do and I absolutely hate some of the things they say. But they do have quite a few tasty looking recipes and "healthier" versions of some not so healthy favorites. I loved this recipe because it was a super easy & healthy way to make risotto. I'll critique the turnout afterwards.

Risotto with Spring Vegetables

Serves 4

Calories per serving: 489

1 Tbsp olive oil

1/4 cup chopped onion

1 clove garlic, chopped

2 medium zucchini, trimmed, halved lengthwise, sliced 1/4-1/3 inch thick

4 1/2-5 cups low sodium chicken or vegetable broth

1 pound medium asparagus, ends trimmed

1/2 cup frozen peas, thawed

1/4 cup grated Parmesan cheese

2 tablespoons thinly sliced basil

3/4 tsp salt

1 Tbsp unsalted butter

1 1/2 cups short grain rice

1/2 cup dry white wine (we didn't use)

1/4 tsp pepper

1. Combine the oil and onion in large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. Add the garlic and cook 1 minute. Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18-20 minutes.

2. Meanwhile, bring the 5 cups broth to a simmer in a saucepan wide enough to hold asparagus. Add the asparagus and simmer until barely tender, about 3 minutes. Remove with a slotted spoon or tongs. Cut into bite sized pieces and set aside. Add the peas, parmesean cheese, and 1 Tbsp of the basil; set aside. Put a lid over the broth and reduce the heat to very low so that the stock barely simmers.

3. When the zucchini is cooked, stir in 1/2 tsp salt and the remaining 1 Tbsp of the basil. Add the butter and the rice, increase the heat to medium high and cook, stirring with a wooden spoon, until the rice is translucent. Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute. Add 1/2 cup simmering broth and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes. Continue adding the broth, about 1/2 cup - 1 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixure is creamy, 17-20 minutes. (You may not use all of the broth). Stir in the reserved contents of the bowl and season with the remaining 1/4 tsp of salt and the pepper.

Critique:

• This recipe should be called Basil Risotto. If you're a basil lover make the risotto as is. If you like the basil as more of a background flavor I would decrease the basil in the recipe. The risotto was very good but very basil-y.
• The zucchini pretty much disintegrated in the risotto so we were left with the end/skin pieces of the zucchini so I'd recommend undercooking your zucchini before you add rice.
• We followed the amounts of the recipe and I can honestly say I have no idea where they got that it serves 4. Five of us ate this meal and we ate about 1/2 of the amount that was made. And we ate it as a main course not a side dish. Hopefully that means the calories were even less too. :)
• I didn't like the peas in mine but Michelle did. I think this was a great "basic healthy risotto" recipe that you can really use whatever vegetables/herbs are your favorite in. I'd definitely make it again.