Vegetable Risotto
🕒 Total Time: 40 minutes
🥘 Cook Time: 30 minutes
🔪 Prep Time: 10 minutes
🍽️ Servings: 6
Description:
Last call for that delicious summer produce! This dish is low fat, low cholesterol, and oh-so-tasty. Your friends who have gardens will love you too. Don’t be shy when they offer you plastic bags full of zucchini and squash, now you have a recipe for them.
Ingredients:
- 2 cups broccoli florets
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 2 1/2 cups chicken broth
- 1/2 cup extra virgin olive oil
- 1 onion
- 2 cups short-grain rice
- 1 cup dry white wine
- 1/4 cup water
- 1/3 cup parmesan cheese
Nutritional Information per Serving:
- Calories: 148.7
- Fat Content: 4.7g
- Saturated Fat Content: 1.5g
- Cholesterol Content: 4.9mg
- Sodium Content: 414.7mg
- Carbohydrate Content: 18.5g
- Fiber Content: 1.5g
- Sugar Content: 2.3g
- Protein Content: 6.7g
Instructions:
-
Prepare the Vegetables:
- Steam broccoli, zucchini, yellow squash, and red bell pepper for about 3 minutes or until they are crisp-tender.
- Rinse the steamed vegetables with cold water and set them aside for later use.
-
Prepare the Broth:
- Heat the chicken broth in a small saucepan, bring it to a boil, and then place it on low heat to keep it warm throughout the cooking process.
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Cook the Risotto:
- In a large saucepan, heat the extra virgin olive oil over medium heat.
- Add the chopped onion to the saucepan and sauté for about 3 minutes until they become translucent and fragrant.
- Add the short-grain rice to the saucepan and coat it with the olive oil and onion mixture, stirring constantly for about 2 minutes.
- Pour in the dry white wine and water, stirring until almost all of the liquid is absorbed by the rice.
-
Add the Broth:
- Begin adding the hot chicken broth to the rice mixture, about 1/2 cup at a time, stirring continuously.
- Allow each addition of broth to be absorbed by the rice before adding more. This process helps to achieve the creamy texture of the risotto.
- Continue stirring and adding broth until the rice is cooked and has a creamy consistency, which usually takes about 20 minutes.
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Final Steps:
- Once all the liquid is absorbed and the rice is cooked to perfection, remove the saucepan from the heat.
- Stir in the grated parmesan cheese until it is melted and well incorporated into the risotto.
- Gently fold in the steamed vegetables until they are evenly distributed throughout the risotto.
- Serve the vegetable risotto hot, garnished with extra parmesan cheese if desired.
This vegetable risotto is a delightful combination of creamy rice and vibrant summer vegetables, perfect for a light and healthy meal any time of the year! Enjoy the burst of flavors and textures in every bite, and don’t hesitate to share this recipe with friends and family. Happy cooking! 🍲🥒🍅
