Emerald Green Risotto
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 onion, diced
- 1 clove garlic, crushed ⓘ
- 1 cup Arborio rice
- 1 stalk celery, diced
- 1/3 cup dry white wine ⓘ
- 4 cups boiling chicken stock ⓘ
- 1 cup broccoli florets ⓘ
- 3/4 cup sugar snap peas, halved ⓘ
- 1 cup thinly sliced zucchini ⓘ
- 1 cup fresh green beans, cut into 1 inch pieces ⓘ
- 1/3 cup crumbled reduced-fat feta cheese
- 2 tablespoons chopped fresh parsley (optional) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).