12ouncesmixed baby squash: green and yellow pattypan squash, baby zucchinihalved lengthwise
12ouncesasparagustrimmed and cut diagonally into 2-inch lengths
4ouncesbaby carrotscut into 2-inch pieces
4cupsreduced-sodium vegetable broth
1/2cupminced shallotsabout 2
1 1/2cupsArborio rice
1/2cupdry white wine
1/2cupfreshly grated Parmesan cheese
1/4cuptoasted pine nuts
2lemonscut into sixths
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.
Meanwhile, microwave broth in a medium bowl until hot, 6—8 minutes. Remove and cover.
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
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.
Spring Vegetable Risotto with Toasted Pine Nuts
Amount Per Serving
% Daily Value*
Total Carbohydrates 52g17%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.