Risotto with Spring Vegetables

Risotto with Spring Vegetables is flavorful, comforting, and a true labor of love. Slow-cooked Risotto flavored with bright, Spring vegetables and one bite will take you into the season of new life.

Hypoallergenic Ingredients

Risotto with Spring Vegetables is made with fresh, organic vegetables including a shallot, bell pepper, asparagus, and chives. In addition, Chicken Bone Broth is used as the liquid for the Risotto.

Bone Broth has been made for thousands of years. According to WebMD, “The protein content in Bone Broth supports your body to build bones, muscles, cartilage, skin, and blood.” Furthermore, in a serving (or one cup) of broth, there are 31 calories, 5 grams of protein, 3 grams of fat, 1.7 grams of carbohydrates, and 0.5 grams of sugar. Along with increased flavoring in the risotto, Bone Broth provides health benefits for your body, too.

Finally, cheese is added as the second to last step in making this risotto. If you have a dairy allergy, you can absolutely substitute dairy cheese for dairy-free cheese.

The Risotto with Spring Vegetable Ingredients

• Extra Virgin Olive Oil
• Unsalted Butter (optional)
• Arborio Rice
• Low-Sodium Chicken Bone Broth or Stock
• Shallot
• Orange or Red Bell Pepper
• Asparagus
• Chives
• Parmesan Cheese (or dairy-free cheese)
• Shrimp (or another lean meat to serve on top of the risotto)
• Trader Joe’s Green Goddess Seasoning

Prepare the Vegetables

1. First, take out a cutting board and a sharp knife to carefully cut and chop the vegetables into bite-size pieces.
2. Next, set the chives aside (these will be added prior to serving).

Making the Risotto

1. First, Heat an All-Clad Pot over medium heat.
2. Next, pour 1 tsp. of Olive Oil into the pot and wait until it’s hot before adding the vegetables (you will know the pot is hot when the oil begins to bubble).
3. Then, add the chopped shallot and cook until translucent (about 2 minutes).
4. Next, add the bell pepper and cook for another 2-3 minutes. Season with salt and pepper.
5. Then, add the Arborio Rice (Risotto Rice) and toast for 1 minute with the vegetables.
6. Next, add 1 cup of Chicken Bone Broth (or Stock) and stir. Allow the mixture to come to a boil over medium heat and continue to stir until all the liquid is absorbed. Then, add 1 tbsp of unsalted butter and another cup of broth or stock.
7. Again, allow the mixture to come to a boil and stir until most of the liquid is absorbed. Then, add the chopped asparagus, and season with Trader Joe’s Green Goddess Seasoning and black pepper.
8. Next, add the last cup of broth or stock. Cook until all of the liquid is absorbed and the rice is cooked.
9. Then, turn the heat off.
10. Next, add 1 to 2 cups of Parmesan Cheese (or dairy-free cheese) and stir to combine.
11. Finally, add half of the chopped chives to the risotto and stir. This will add a fresh bite and pop of color.

Saute the Shallot

Add the Bell Pepper

Add the Arborio Rice and Toast

Add 1 Cup of Bone Broth or Stock

Add the Seasoning

Add the Asparagus

The Risotto is (Almost) Ready!

How to Serve the Risotto with Spring Vegetables

Serve the Risotto under Trader Joe’s Green Goddess Seasoned Sauteed Shrimp

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Risotto with Spring Vegetables

Yield: 4 Cups of Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Risotto with Spring Vegetables is flavorful, comforting, and a true labor of love. Slow-cooked Risotto flavored with bright, Spring vegetables and one bite will take you into the season of new life.

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Ingredients

• 1 to 2 tsp. Extra Virgin Olive Oil
• 1 to 2 tbsp. Unsalted Butter (optional)
• 1 c. Arborio Rice
• 3 c. Low-Sodium Chicken Bone Broth or Stock
• 1 Shallot, Chopped
• 1 Orange or Red Bell Pepper, Chopped
• 1 Bunch of Asparagus, Chopped
• 3 Chives, Chopped
• 1 to 2 c. of Parmesan Cheese (or dairy-free cheese)
• 6 to 8 Shrimp (or another lean meat to serve on top of the risotto)
• 1 to 2 tbsp. Trader Joe's Green Goddess Seasoning

Instructions

Prepare the Vegetables

1. First, take out a cutting board and a sharp knife to carefully cut and chop the vegetables into bite-size pieces.
2. Next, set the chives aside (these will be added prior to serving).

Making the Risotto

1. First, Heat an All-Clad Pot over medium heat.
2. Next, pour 1 tsp. of Olive Oil into the pot and wait until it's hot before adding the vegetables (you will know the pot is hot when the oil begins to bubble).
3. Then, add the chopped shallot and cook until translucent (about 2 minutes).
4. Next, add the bell pepper and cook for another 2-3 minutes. Season with salt and pepper.
5. Then, add the Arborio Rice (Risotto Rice) and toast for 1 minute with the vegetables.
6. Next, add 1 cup of Chicken Bone Broth (or Stock) and stir. Allow the mixture to come to a boil over medium heat and continue to stir until all the liquid is absorbed. Then, add 1 tbsp of unsalted butter and another cup of broth or stock.
7. Again, allow the mixture to come to a boil and stir until most of the liquid is absorbed. Then, add the chopped asparagus, and season with Trader Joe's Green Goddess Seasoning and black pepper.
8. Next, add the last cup of broth or stock. Cook until all of the liquid is absorbed and the rice is cooked.
9. Then, turn the heat off.
10. Next, add 1 to 2 cups of Parmesan Cheese (or dairy-free cheese) and stir to combine.
11. Finally, add half of the chopped chives to the risotto and stir. This will add a fresh bite and pop of color.

Notes

This Risotto makes an amazing side dish or can complete a meal by adding your favorite lean protein over the top.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 107mgSodium: 1746mgCarbohydrates: 33gFiber: 2gSugar: 9gProtein: 34g