Stir your way into spring with this delicious for your tummy, light on your wallet Spring Risotto. This quick meal, from myrecipes.com, uses the in-season asparagus and has only 14.2 grams of fat (out of the daily 65 gram limit).
This both economically and nutritionally efficient meal will leave you with a bill of only $2.40 per serving and 350 calories from the daily 2,000 calorie recommendation. Rich in fiber and iron, this light risotto will destroy those mid-day, awkward stomach growls and leave you ready to tackle the end-of-semester deadlines.
Total: 30 minutes
Makes: 4 servings
Ingredients
- 1 pound asparagus, trimmed and cut into 3/4-inch pieces
- 1 3/4 cups fat-free, lower-sodium chicken broth
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 1 cup uncooked Arborio rice
- 1 cup frozen shelled edamame
- 3/4 teaspoon kosher salt
- 1/4 cup 1/3-less-fat cream cheese
- 1/2 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan cheese
- 2 tablespoons chopped fresh thyme
Preparation
1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
2. Heat a 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. 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).
3. Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme.