1 quart + 1 cup low sodium vegetable broth
2 teaspoons olive oil
1 Tablespoon light canola butter spread
2 shallots, finely chopped
2 cups Arborio rice
1 cup chopped baby arugula
1 cup asparagus, blanched
2/3 cup Zucchini, chopped into matchsticks
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1/3 cup grated Asiago cheese
2 Tablespoons freshly chopped parsley
In a medium saucepan, heat vegetable broth to a boil and then reduce heat to simmer.
In a nonstick pot, heat oil and butter spread over medium heat. Add shallot and saute for 2-3 minutes. Add the Arborio rice and saute for another 4 minutes until rice is slightly toasted. Add 1/2 of the broth to the rice and reduce over medium low heat. Simmer and stir frequently until liquid is absorbed. When the majority of the liquid is absorbed, add more liquid, a few ladles at a time. Continue to simmer until the majority the broth is absorbed (about 30 minutes) and the rice is cooked through. Next, add the spinach, asparagus, zucchini, and parsley. Stir on medium low heat until the veggies soften a bit.
*You may not use the entire 1 Quart + 1 Cup of broth to your Risotto. This depends on your climate. If you live in a dry climate, you may need to use all of it to accomplish tender rice.*
Season risotto with salt and pepper and then add the Asiago cheese and serve.
Servings: 6 * Calories Per Serving: 319 * Fat: 7.5 g * Carb: 52.8 g * Protein: 9.4 g * Fiber: 2.5 g * Sugars: 0.7 g * Sodium: 463 mg * Cholesterol: 16 mg