Copyright, 2007, Ellie Krieger, All rights reserved

Ingredients

6	cups chicken broth, low sodium
2	teaspoons olive oil
1	medium onion, chopped
1 1/2	cups Arborio rice
1/2	cup dry white wine
3/4	teaspoon salt
1	Freshly ground black pepper
3	cups baby spinach leaves, lightly packed
1	cup frozen peas
1/2	pound asparagus, steamed and cut into 3/4-inch pieces
1/4	cup freshly grated Parmesan cheese

Directions

1. Bring the broth to a simmer in a medium saucepan.
   
   
2. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes.
   
   
3. Add the rice and cook, stirring constantly, 1 minute.
   
   
4. Add wine and simmer, stirring constantly, until absorbed, about 1 minute.
   
   
5. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
   
   

Categories

Main Dish, Side Dish, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol High in manganese High in vitamin A

Bad points High in sodium Contains alcohol