Emerald Green Risotto
Deborah
This is a healthy form of risotto using low salt chicken stock or you can make it vegan by using vegetable stock.
ingredients
- 2 Tbsp Olive Oil
- 1 Med. Onion, diced
- 1 clove garlic, crushed
- 1 Cup Arborio Rice or the rice of your choice
- 1 Stalk Celery, diced
- 1/3 Cup White Wine
- 4 Cups Boiling Chicken Stock
- 1 cup Broccoli florets
- 3/4 Cup Snap Peas, halved
- 1 Cup thinly sliced Zucchini
- 1 Cup fresh Green Beans, cut into 1’
- 1/3 Cup reduced fat feta cheese
- 2 Tblsp fresh Parsley (chopped & optional)
directions
- 1
Heat the olive oil in a large, heavy bottomed saucepan oveer medium-high heat. Add the onion and garlic and stir until the onion begins to turn golden brown at the edges (about 2 minutes). Pour in the rice and stir till the rice is coated and has started to toast (3 to 4 minutes). Reduce the heat and stir in the celery and white wine.
- 2
Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken stock; continue stirring until incorporated. Repeat the process twice more, stirring constantly(15 to 20 minutes) Add broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking. Cook until tender. Stir in feta cheese and parsley before serving.
notes
This is one of those dished that tastes just as good the second day as the first.
Source: Deborah Blackburn
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