Weight Watcher Spring Vegetable Risotto

Ingredients:

• Garlic cloves: 2.
• Frozen broad beans: 1/2 cup.
• Asparagus: 2.
• Lemon 1.
• Frozen green peas: 1/2 cup.
• Olive oil: 1 tbsp.
• Asparagus: 2 bunches.
• Boris rice: 200 g.
• Brown onion: 1.

Instructions:

1. In a loaf skillet, bring the wine to a simmer in the vessel
2. Lower the temperature to a simmer, then leave it there as needed.
3. In between, warm up, flame a large, heavy-bottomed pot with a little oil at low heat.
4. Stir-fry the onion and garlic for five minutes per side, till the onions are tender.
5. After adding the rice, simmer it for two minutes while stirring it to make it brown.
6. Lower the heat to a low level and gradually pour in a half-cup of hot stock, stirring continuously while nearly all the liquid is absorbed in it.
7. This process should take around twenty or twenty-five minutes.
8. Stir in the large beans, peas, and bamboo just before adding the final bit of liquid.
9. Sauté the veggies for five minutes per side, stirring periodically, till they are somewhat soft.
10. Garnish with the remaining Parmesan and lemon quarters before serving.

Notes:

To get the creamy consistency that characterizes risotto like this wild mushroom risotto, you must use one of these varieties of starchy rice. Short-length rice, arborio, is more widely available in supermarkets, while long-strand rice, carnaroli, is more often used in Italy and is to produce a creamier paella.

Nutritional facts:

Fat: 37 g.

Sodium: 1190 mg.

Carbohydrates: 60 g.

Trans: 1 g.

Carbohydrates: 60 g.

Calories: 649 kcal.

Calcium: 325 mg.

Fiber: 6 g.