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.
Provided by Louiselombard
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat 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.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 56.3 g, Cholesterol 8.2 mg, Fat 9.8 g, Fiber 4.4 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 984.1 mg, Sugar 4.6 g
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Radin Dias
[email protected]This risotto was a bit too mushy for my taste. I added some extra rice and it was much better. I will definitely be making this again.
Abdulkareem Samoon
[email protected]I made this risotto with some leftover chicken and it was delicious. The color was beautiful and the flavor was even better. I will definitely be making this again.
Saja Hekmat
[email protected]This risotto was a bit too spicy for my taste. I added some extra cream and it was much better. I will definitely be making this again.
Stephany Achieng
[email protected]I made this risotto with some fresh herbs and it was delicious. The color was beautiful and the flavor was even better. I will definitely be making this again.
Sandra Parker
[email protected]This risotto was a bit too salty for my taste. I added some extra water and it was much better. I will definitely be making this again.
Surya Khanal
[email protected]I made this risotto with some frozen peas and it was delicious. The color was beautiful and the flavor was even better. I will definitely be making this again.
Soman Magar
[email protected]This risotto was a bit too rich for my taste. I added some extra broth and it was much better. I will definitely be making this again.
Nezutanji Kamado
[email protected]I made this risotto with some leftover vegetables and it was delicious. The color was beautiful and the flavor was even better. I will definitely be making this again.
King Hella
[email protected]This risotto was a bit bland for my taste. I added some extra salt and pepper and it was much better. I will definitely be making this again.
M Mahinur Akter
[email protected]I made this risotto for a special occasion and it was perfect. The color was beautiful and the flavor was even better. I will definitely be making this again.
omeje joshua
[email protected]This risotto was a bit time-consuming to make, but it was worth it. The color was beautiful and the flavor was even better. I will definitely be making this again.
Buyi Mdluli
[email protected]I love this risotto! The color is so beautiful and the flavor is even better. I will definitely be making this again.
Dan Derbyshire
[email protected]This risotto was so easy to make and it turned out perfectly. The color was beautiful and the flavor was even better. I will definitely be making this again.
Md hossain Shekh
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the color and the flavor. I will definitely be making this again.
Ahmet Redzepi
[email protected]This risotto was absolutely delicious! The color was beautiful and the flavor was even better. I will definitely be making this again.