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Garden Risotto

 Garden Risotto
With asparagus, spinach and peas, this simple side adds spectacular flavor and tons of health benefits from green veggies. Add some Parmesan cheese, and you've got one delectable dish! —Kendra Doss, Kansas City, Missouri
8 ServingsPrep: 20 min. Cook: 25 min.


  • 1/2 pound fresh asparagus, trimmed and cut into 3/4-inch pieces
  • 4-1/2 cups reduced-sodium chicken broth
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 1-1/2 cups uncooked arborio rice
  • 1/2 cup dry white wine or additional reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1 cup frozen peas
  • 1/4 cup grated Parmesan cheese


  • Place asparagus in a steamer basket; place in a small saucepan over 1
  • in. of water. Bring to a boil; cover and steam for 2-3 minutes or
  • until crisp-tender. Set aside.
  • Meanwhile, in a small saucepan, heat broth and keep warm. In a large
  • nonstick skillet coated with cooking spray, saute onion in oil until
  • tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir
  • in the wine, salt and pepper. Cook and stir until all of the liquid
  • is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly. Allow the
  • liquid to absorb between additions. Cook just until risotto is

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Garden Risotto (continued)

Directions (continued)

  • creamy and rice is almost tender. (Cooking time is about 20
  • minutes.)
  • Add the spinach, peas, cheese and reserved asparagus; cook and stir
  • until heated through. Serve immediately. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 203 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 539 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.