Ingredients

  • 1 medium onion chopped fine
  • 2 small carrots, diced
  • 2 tablespoons unsalted butter
  • 1 cup Arborio rice
  • Pinch saffron
  • ¼ cup dry white wine
  • 3 ½ cups chicken stock, hot
  • 1 cup peeled fresh fava beans, or peas
  • 8 small asparagus spears, cut in 1-inch pieces on the diagonal
  • Coarse salt and freshly ground pepper to taste
  • ½ cup freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      411 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 17 grams protein; 31 milligrams cholesterol; 523 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 first-course servings

Preparation

  1. In a large frying pan, soften the onion with the carrots in one tablespoon butter. Add the rice and cook, stirring, for a couple of minutes until the rice is well coated with butter and starts to turn opaque. Add the saffron and wine and stir thoroughly.
  2. Add a cup of hot chicken stock and cook, stirring, until most of the liquid is absorbed.
  3. Add one-half cup more stock and continue cooking, stirring frequently.
  4. Add the fava beans and asparagus and another cup of stock. Continue cooking and adding stock until the rice is al dente. It is done when it is firm but tender and creamy. The vegetables should be barely tender. Season to taste with salt and pepper.
  5. Stir in the cheese and remaining butter. Serve immediately.

20 minutes

Dining and Cooking