Wednesday, February 13, 2013

Spring Risotto

WARNING: This is not the best weeknight meal if you're hungry.  Or if you've had a long day.  Or if you have a frustrated husband who just spent nearly 30 minutes searching for a parking in the snowy streets of Hoboken. In the rain.

Oh well.  This is no easy Oven Baked Risotto that required almost zero stirring.  This heavenly risotto required a lot of stirring, but it was worth it! Monday night's dinner was packed with green veggies, and the cream cheese  made the dish smooth and creamy.  Despite my earlier griping, I would definitley make this again!

Spring Risotto
Adapted from According to Nina
Serves 2-4
Time: 45 minutes

1 lb asparagus, trimmed & cut into 3/4-in pieces
3 cups fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 cup uncooked Arborio rice
1 cup frozen shelled edamame
3/4 teaspoon salt
2 oz. fat-free cream cheese
1/2 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
1 1/2 teaspoon dried thyme

1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain.  In the same dish, bring 2 cups water and chicken broth to a simmer in a saucepan.

2. Heat a separate large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute.

3. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).

4. Stir  in asparagus, cream cheese, and pepper; cook 1 minute. Remove from heat and stir in Parmesan cheese and thyme.

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