Spring Vegetable Risotto

Serves: 6
Total Calories: 731


3 tablespoons butter
3 tablespoons olive oil
1/2 cup chopped scallion, white part only (reserve green part)
2 stalks celery, coarsely chopped
1/2 cup coarsely chopped fresh parsley
2 cups rice (preferably arborio)
4 cups chicken broth
1/4 pound asparagus spears, trimmed and cut into 1-inch lengths
3/4 cup shelled fresh peas
1/2 teaspoon pepper
1/4 cup minced scallion, green part only
Parmesan cheese


Combine butter and oil in 11x14-inch glass dish. Cover and place in microwave oven, cooking on high power for 3 minutes. Add white scallions, celery, parsley, and rice, stirring to coat. Cook uncovered for 4 minutes on high power. Stir in broth and cook uncovered for 12 minutes on high. Stir in asparagus and peas and cook uncovered for another 12 minutes on high. Remove dish from microwave oven. Stir in pepper and green scallions. Cover loosely and allow to sit for 8–10 minutes. Serve with Parmesan cheese at table.

Risotto, a classic Italian rice dish, is usually made with arborio rice, but will work with long and short-grain rice as well. The rice should be creamy, while still being “al dente,” or having an inner bite.

Nutritional Facts:

Serves: 6
Total Calories: 731
Calories from Fat: 143

This Spring Vegetable Risotto recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Seafood Lasagna
Short Cut Spinach Lasagna
Reuben Lasagna
Chicken with Fine Herbs and Sun-Dried Tomatoes
Spinach Pasta with Scallops
Angel Hair Pasta Primavera
Andrea’s Spaghetti Pie
Eggplant Sauce for Spaghetti
Pasta Godjabuda (Sicilian Pasta with Onions and Olive Oil)
Bow Ties with Gorgonzola
Linguine with Tomatoes and Basil
Pasta with Black Olives and Tomato Sauce
Rigatoni with Thick Mushroom Sauce
Linguini with Broccoli and Bay Scallops
Lemon Asparagus Pasta
Basic Pesto
Spring Vegetable Risotto
Nutty Brown Rice
Three Cheese Baked Rice
Eggplant and Rice Provençale
Oriental Rice (Indonesia)
Beans and Rice Casserole
Broccoli Rice Bake
Pierogi (Dumplings)
Mock Pierogi
Two-and-a-Half-Minute Skillet Pizza
Crabmeat Quiche
Zucchini Quiche (French)
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Vermont Turkey and Broccoli Puff
Cranberry Chutney
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