Spring Vegetable Risotto with Toasted Pine Nuts
  • 3tablespoons olive oildivided
  • 12ounces mixed baby squash: green and yellow pattypan squash, baby zucchinihalved lengthwise
  • 12ounces asparagustrimmed and cut diagonally into 2-inch lengths
  • 4ounces baby carrotscut into 2-inch pieces
  • 3tablespoons water
  • 4cups reduced-sodium vegetable broth
  • 2teaspoons unsalted butter
  • 1/2cup minced shallotsabout 2
  • 1 1/2cups Arborio rice
  • 1/2cup dry white wine
  • 1/8teaspoon saffron powder
  • 1/2cup freshly grated Parmesan cheese
  • 1/4cup toasted pine nuts
  • 2 lemonscut 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 tota
  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.
Recipe Notes
Nutrition Facts
Spring Vegetable Risotto with Toasted Pine Nuts
Amount Per Serving
Calories 372
% Daily Value*
Cholesterol 3mg 1%
Sodium 328mg 14%
Total Carbohydrates 52g 17%
Dietary Fiber 2g 8%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 372 cal, 34% fat cal, 14g fat, 2g sat fat, 3mg chol, 9g protein, 52g carb, 2g fiber, 328mg sodium