mar-apr-2020

Wild Rice Risotto with Almonds and Spring Vegetables Makes 4 servings Directions 1. Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low. 2. Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes. 3. Stir in rice and carrots, coating them with butter or oil. 4. Turn heat to medium-low. Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more — this will take 30–35 minutes. Add asparagus and peas when about 1 cup of broth is left. 5. Stir in almonds just before serving, so they stay crunchy. *To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven. NEWS IN A NUTSHELL Ingredients • 4 cups low-sodium chicken or vegetable broth • Salt to taste • 1/2 teaspoon pepper • 3 tablespoons butter or olive oil • 2 cloves garlic, minced • 1 leek (white and light green part only), trimmed and diced • 1 cup brown rice • 1/2 cup wild rice • 1 (21/4-ounce) package baby carrots, diced (about 2/3 cup) • 8 stalks asparagus, trimmed and cut into 1-inch pieces • 3/4 cup fresh or thawed frozen peas • 1 cup sliced almonds, roasted* 1 4 A L M O N D F A C T S