Emerald Green Risotto
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Recipe Summary Emerald Green Risotto
My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese.Ingredients | Outer Banks Emerald Isle Map2 tablespoons olive oil1 onion, diced1 clove garlic, crushed1 cup Arborio rice1 stalk celery, diced⅓ cup dry white wine4 cups boiling chicken stock1 cup broccoli florets¾ cup sugar snap peas, halved1 cup thinly sliced zucchini1 cup fresh green beans, cut into 1 inch pieces⅓ cup crumbled reduced-fat feta cheese2 tablespoons chopped fresh parsley (Optional)DirectionsHeat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.Info | Outer Banks Emerald Isle Mapprep: 35 mins cook: 25 mins total: 1 hr Servings: 4 Yield: 4 servings
TAG : Emerald Green RisottoMain Dish Recipes, Rice, Risotto Recipes,