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Asparagus Risotto

While the ingredients can vary widely, a typical risotto is packed with artery-clogging cheese and calories. Not so with our Pritikin risotto! It retains all the goodness of traditional risotto -- particularly the vegetables -- and leaves the rest. This recipe also makes great leftovers. Just ladle some in a microwave-safe dish, spritz with a bit of water, nuke for a minute, and lunch is ready.
Prep Time30 minutes
Active Time30 minutes
Total Time1 hour
Course: Dinner, Entertaining, Leftovers, Main Dish, Vegetarian
Cuisine: Gourmet, Italian, Mediterranean, Slow Yet Simple, Vegetarian
Yield: 6 servings

Materials

  • 1 light mist cooking spray nonstick, olive oil spray
  • 1 pound asparagus cut into 2-inch lengths
  • 1 cup bell peppers tri-color finely chopped
  • 1 teaspoon garlic minced
  • 2 tablespoons shallots thinly sliced
  • 1 stalk scallion chopped, white and light green parts only
  • 4 cups low sodium vegetable broth divided use
  • 1 1/2 cups white wine
  • 2 cups brown rice short grain, uncooked
  • 1/4 teaspoon black pepper freshly ground
  • 1 cup non-fat milk
  • 1/4 cup fresh basil leaves picked and chopped
  • 1/4 cup fresh Italian parsley leaves picked and chopped

Instructions

  • Lightly mist large nonstick skillet with olive oil cooking spray. Place asparagus, bell peppers, garlic, shallots, and scallions in skillet, and saute for 3 minutes. Remove from skillet. Set aside.
  • To skillet, add 2 cups vegetable stock and wine, and bring to a boil.
  • Add rice, and reduce heat to a simmer. Cook, stirring frequently, until liquid is absorbed.
  • Add remaining stock and black pepper, and simmer, stirring frequently until liquid is absorbed.
  • Add in milk, and simmer, stirring frequently until liquid is absorbed.
  • Add in basil, parsley, and reserved vegetables. Serve immediately.