Spring Green Risotto
Calories 105 (23% from fat)
Fat 2.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 276 mg.
Carb. 13 gram
Fiber 1.6 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 5 gram
1 carton (32 ounces) no salt added vegetable or chicken stock
1 1/2 cups of water
1 Tbsp. olive oil
2 cups fresh mushrooms, sliced
1 cup yellow onion, chopped
1 1/2 cups uncooked arborio rice (or substitute a medium grain rice)
2 garlic cloves (2 tsp.), minced
1/2 cup white wine (or additional vegetable stock)
1 tsp. thyme, dried
3 cups fresh baby spinach
1 cup frozen peas
3 Tbsp. Parmesan cheese, grated
1 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper, ground
I've always been a fan of risotto when I go out to eat, but I thought it was too hard to make and too full of calories. I was pleasantly surprised with this easy and low-calorie version. You can also freeze the leftovers and heat it up for a quick side dish whenever you want.
1. Combine the vegetable stock and water into a large sauce pan and bring it to a simmer. Keep this stock mixture hot.
2. In a non-stick pot or dutch oven, heat the olive oil over medium high heat. Then add the mushrooms and onion. Cook and stir for 5-6 minutes, until the onions are tender.
3. Stir in the rice and garlic. Cook and stir for approximately 1 minute, until the rice is coated.
4. Stir in the wine and thyme. Then reduce heat to simmer, cook and stir until wine is absorbed.
5. Add the hot stock mixture you made in step one, about 1/2 a cup at a time, cooking and stirring after each addition until the stock has been absorbed. This can take about 15-20 minutes total. Keep adding stock and stirring, until the rice is tender but firm and the mixture is creamy.
6. Once all the stock is mixed in and absorbed, stir in the spinach, frozen peas. Parmesan cheese, red wine vinegar, salt and pepper. Keep stirring until everything is heated through and serve or divide up for freezing immediately.
Yield: 8 Servings, About 1/2 Cup Each
You can freeze individual portions for easy re-heating later.
Put about 1 teaspoon of water in the frozen dish, cover and microwave for approximately 1.5 - 2 minutes. Keep the container open just a little to allow steam to escape. Let sit for 30 seconds when you're finished and mix it together.
The water will help bring the rice back without drying out.