Creamy Vegetable Risotto | Minimalist Baker
Creamy Spring Vegetable Risotto
Nutrition Highlights(per serving)
|Amount per serving|
|% Daily Value*|
|Saturated Fat 2g||10%|
|Dietary Fiber 4g||14%|
|Total Sugars 5g|
|Includes 0g Added Sugars||0%|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
Prep20 min, Cook25 min
Servings4 (1 cup each)
Risotto is a classic Italian dish known for its heartiness and versatility. It traditionally has a creamy consistency, which this recipe achieves with low-sodium vegetable broth and just a touch of parmesan cheese.
This particular recipe includes peas and asparagus, which are both in season in the spring. The vegetables add nutrients and fiber while still keeping the potassium content within recommended guidelines for a chronic kidney disease-friendly diet. There is also only 195mg of phosphorus per serving. Enjoy a full portion of this dish as a vegetarian entree, or a half portion as a side dish.
- 4 tablespoons shallot
- 2 teaspoons garlic
- 2 tablespoons olive oil
- 1 cup mushrooms
- 1 cup asparagus
- 1 cup peas
- 1 cup arborio rice
- 4 cups low-sodium vegetable broth
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 4 tablespoons parmesan cheese
- Mince shallot and garlic. Slice mushrooms. Chop asparagus into 1-inch segments.
- Heat the olive oil in a large saucepan. Add the shallot and cook for about 2 minutes until softened. Add the garlic and cook for another minute.
- Add the mushrooms and asparagus. Cook for about 3 minutes until they start to become more tender.
- Add the peas and rice. Stir to coat.
- Pour in the vegetable broth and wine. Bring to a boil.
- Add the salt, pepper, parsley, and sage.
- Once the mixture is boiling, turn down to simmer and cook for about 25 minutes or until all the liquid has absorbed. Stir once every 5 minutes to ensure mixture doesn't stick to the pot.
- When the risotto is done cooking, stir in the parmesan cheese and serve.
Ingredient Variation and Substitutions
It's very important to use low-sodium broth, especially if you're following a diet for chronic kidney disease since this has just a fraction of the sodium of regular broth.
Other vegetables can be used—however, stick to lower potassium options such as carrots or leeks.
Video: Spring Vegetable Risotto
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