Garden Risotto

Garden Risotto


2 cans (14.5 ounces each) reduced-sodium chicken broth
2 tablespoons Dierbergs olive oil
1 tablespoon Dierbergs butter
1 cup arborio rice
⅓ cup dry white wine
½ cup diced carrot
½ cup diced zucchini
½ cup diced red bell pepper
½ cup fresh asparagus tips
2 cloves garlic, minced
⅓ cup grated parmesan cheese
1 tablespoon chopped fresh basil, OR 1 teaspoon dried


In medium saucepan, heat broth over medium heat. Reduce heat to keep broth hot but not boiling.

In second medium saucepan, heat olive oil and butter over medium-high heat until butter melts. Add rice; cook stirring constantly for 1 minute. Add wine; cook stirring often until wine is absorbed. Reduce heat to medium-low. Add carrot and 1 cup hot broth; cook stirring often until liquid is absorbed. Add 1 cup hot broth; cook stirring often until liquid is absorbed, about 5 minutes. Add zucchini, bell pepper, asparagus, garlic, and remaining broth; cook until rice is tender and very creamy, about 15 minutes. (Total cooking time is about 30 minutes.)

Stir in parmesan and basil. Serve immediately.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 321
Cholesterol: 16 mg
Fat: 13 g
Sodium: 606 mg
Carbohydrates: 44 g
Protein: 7 g
Fiber: 2 g