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Tuesday, October 28, 2014

Risotto-- A Healthier Option

I'm  HUGE fan of risottos, but one there's one thing I'm not a fan of when it comes to risottos--how heavy and rich and can be.  I was looking for a lighter version that gave all of the taste with minimal heavy creaminess.  Here's a version I put together that came out nicely!


  • 2 Tbsp Olive Oil
  • 1/2 cup chopped vidalia onion
  • 2 garlic cloves minced
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 4-5 cups organic vegetable broth
  • 2 medium yellow squash
  • 1/2 cup petite peas 
  • 1/4 cup fresh basil
  • 1 lemon
  • 1 Tbsp margarine
  • Fresh ground pepper

  1. Wash squash & cut into 1/2 moons about a 1/2 inch thick. Set aside.
  2. In a large, heavy saucepan or dutch oven, heat olive oil, & add onion & garlic. Saute for 3-5 minutes over medium heat. 
  3. Stir in the rice, & cook 2 minutes until opaque. Add wine & stir until absorbed. 
  4. Slowly pour broth into rice, one ladle at a time, stirring frequently over medium heat, after each addition. Wait until broth is almost completely absorbed before adding more. 
  5. After about 15 minutes, add squash & peas. Continue stirring & adding broth until the vegetables are tender & the rice is al dente but looks creamy, about 5 minutes. 
  6. Remove from heat, squeeze lemon juice on top, add fresh basil, margarine & stir. Season with fresh black pepper & garnish with more fresh basil. For a little extra brightness, top each dish with fresh lemon zest. 
  7. Enjoy!

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