Spring Vegetable Risotto with Toasted Pine Nuts
 Spring
Vegetable Risotto with Toasted Pine NutsApril, 2007 Serves 6 / A comforting, vegetable-studded dish. Ingredient tip: If you can't find baby vegetables, regular ones will do; just cut into 2-inch pieces. Prep tips: If baby carrots are thicker than your pinky, halve them lengthwise. When making risotto, aim for consistent, medium-low heat. Use high-quality Parmesan cheese and freshly toasted pine nuts for best flavor. 3 tablespoons olive oil, divided 12 ounces mixed baby squash (green and yellow pattypan squash, baby zucchini), halved lengthwise 12 ounces asparagus, trimmed and cut diagonally into 2-inch lengths 4 ounces baby carrots, cut into 2-inch pieces 3 tablespoons water 4 cups reduced-sodium vegetable broth 2 teaspoons unsalted butter 1/2 cup minced shallots (about 2) 11/2 cups Arborio rice 1/2 cup dry white wine 1/8 teaspoon saffron powder 1/2 cup freshly grated Parmesan cheese 1/4 cup toasted pine nuts 2 lemons, cut into sixths 1. Heat 1 tablespoon oil in a deep, wide skillet or saucepan over medium-high heat. Add squash, asparagus, and carrots. Sauté 3 minutes, tossing occasionally. Reduce heat, add water, and simmer, covered, 4 minutes or until vegetables are crisp-tender. (Pattypan squash may need an extra 1—2 minutes.) Remove with a slotted spoon. Dry skillet. 2. Meanwhile, microwave broth in a medium bowl until hot, 6—8 minutes. Remove and cover. 3. Heat butter and remaining 2 tablespoons oil in original pan over medium-low heat. Add shallots and cook, stirring, until softened, 3—5 minutes. Stir in rice until coated. Add wine, increase heat, and boil for 2 minutes or until absorbed. Reduce heat to medium-low; add saffron and 1 cup hot broth. Stir and simmer gently until broth is nearly absorbed. Repeat with remaining broth (1 cup at a time), stirring after each addition, for about 20 minutes total. 4. While rice is still moist and a bit of liquid remains, stir in vegetables until heated through. Remove from heat. Stir in cheese. Sprinkle each serving with pine nuts and a squeeze of lemon juice. Serve hot. PER SERVING: 372 cal, 34% fat cal, 14g fat, 2g sat fat, 3mg chol, 9g protein, 52g carb, 2g fiber, 328mg sodium |
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