Makes 12 servings as a side dish
2tablespoons extra virgin olive oil, divided
3ounces asparagus, cut into ½-inch pieces (about ½ cup)
1medium carrot, cut into ½-inch pieces (about ¹∕³ cup)
1teaspoon salt, divided
¾teaspoon freshly ground black pepper, divided
1 small shallot, finely chopped (about ¹∕³ cup)
3cloves garlic, finely chopped
¼large red pepper, chopped (about ¼ cup)
1½cups Arborio rice
½cup white wine
6cups chicken broth, hot
¹∕³cup ¼-inch diced zucchini
¾cup chopped mushrooms (any variety, cremini work very well)
½cup frozen peas, not defrosted
½cup frozen corn, not defrosted
¹∕³cup grated Parmesan
1tablespoon unsalted butter
zest from ½ lemon
Calories 173 (22% from fat) • carb. 27g • pro. 4g • fat 4g • sat. fat 1g
• chol. 5mg • sod. 539mg • calc. 51mg • fiber 2g
1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F; add 1 tablespoon of oil. Sauté asparagus and carrot with ½ teaspoon each of salt and pepper. Cook until asparagus is slightly charred. Reserve.
2.Add remaining oil. Sauté shallot, garlic and pepper until softened, about 2 minutes. Add rice; stir to coat in oil and sauté until just transparent, 5 to 6 minutes. Add wine and let cook until absorbed by rice.
3.Add stock, ½ cup at a time, not adding more until all is absorbed by rice, about 8 to 10 minutes per batch.
4.Before the last ½ cup of stock is added to the Skillet, add the reserved asparagus and carrots, and the remaining vegetables. Stir to fully combine.
5.Once the final ½ cup of stock has been absorbed, turn off the Skillet and add the Parmesan, butter, zest and remaining salt and pepper.
6.Taste and adjust seasonings accordingly.