Spring Vegetable Risotto

Spring Vegetable Risotto
Makes 4
Prep 15 m
Cook 39 m



  1. 1 of 5 Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  2. 2 of 5 Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
  3. 3 of 5 Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.
  4. 4 of 5 Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total). When you have about 10 minutes cook time remaining, stir in carrots.
  5. 5 of 5 Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.
Nutrition Information for Spring Vegetable Risotto
Servings Per Recipe: 4
Per Serving: 47 g carb., 14 g pro., 385 kcal cal., 5 g sat. fat, 25 mg chol., 12 g Fat, total, 1111 mg sodium, 6 g fiber