Spring Vegetable Risotto with Toasted Pine Nuts
I found this comforting dish in a May 2007 issue of Delicious Living. There is little protein and mostly carbohydrates so I suggest having this as a side.
Ingredients:
3 tablespoons organic olive oil, divided
12 ounces mixed baby squash, halved lengthwise
12 ounces asparagus, trimmed and cut diagonally into 2-inch lengths
4 ounces baby carrots, cut into 2-inch pieces
3 tablespoons water
4 cups reduced-sodium vegetable broth
2 teaspoons unsalted organic butter
1/2 cup minced shallots (about 2)
1 1/2 cups arborio rice
1/2 cup dry white wine
1/8 teaspoon saffron powder
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts
2 lemons, cut into sixths
Directions:
Heat 1 tablespoon oil in a deep, wide skillet or saucepan over medium-high heat. Add veggies and saute for 3 minutes, tossing occasionally. Reduce heat, add water, and simmer, covered, 4 minutes or until veggies are crisp and tender. Remove with slotted spoon. Dry skillet.
Meanwhile, heat broth in a medium pan and then cover to keep warm.
Heat butter and remaining 2 tablespoons oil in original pan over medium-low heat. Add shallots and cook, stirring, until softened, 3-5 minutes. Stir in rice until coated. Add wine, increase heat, and boil for 2 minutes or until absorbed. Reduce heat to medium-low; add saffron and 1 cup hot broth. Stir and simmer gently until broth is nearly absorbed. Repeat with remaining broth (1 cup at a time), stirring after each addition, for about 20 minutes total.
While rice is still moist and a bit of liquid remains, stir in veggies until heated through. Remove from heat. Stir in cheese. Sprinkle each serving with pine nuts and a squeeze of lemon juice. Serve hot.