Garden Risotto

Garden Risotto

Ingredients

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons Dierbergs olive oil
1 tablespoon Dierbergs butter
1 cup arborio rice
⅓ cup dry white wine
½ cup diced carrot
½ cup diced zucchini
½ cup diced red bell pepper
½ cup fresh asparagus tips
2 cloves garlic, minced
⅓ cup grated parmesan cheese
1 tablespoon chopped fresh basil, OR 1 teaspoon dried

Directions

In medium saucepan, heat broth over medium heat. Reduce heat to keep broth hot but not boiling. In second medium saucepan, heat olive oil and butter over medium-high heat until butter melts. Add rice; cook stirring constantly for 1 minute. Add wine; cook stirring often until wine is absorbed. Reduce heat to medium-low. Add carrot and 1 cup hot broth; cook stirring often until liquid is absorbed. Add 1 cup hot broth; cook stirring often until liquid is absorbed, about 5 minutes. Add zucchini, bell pepper, asparagus, garlic, and remaining broth; cook until rice is tender and very creamy, about 15 minutes. (Total cooking time is about 30 minutes.) Stir in parmesan and basil. Serve immediately.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 321
Cholesterol: 16 mg
Fat: 13 g
Sodium: 606 mg
Carbohydrates: 44 g
Protein: 7 g
Fiber: 2 g