Vegetable Italian Risotto
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 4 | 30 mins |
Thank you to Merle Cruz for this delicious recipe, a staple in her weight loss journey!
Ingredients
- 6 cups of vegetable stock
- 1 tablespoon of olive oil
- ½ head of cauliflower
- ½ head of broccoli
- 1 zucchini
- 1 shallot, finely chopped
- 2 cups of button mushrooms, thinly sliced
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- 1 onion, diced
- 1 teaspoon of fresh thyme, finely chopped
- 1 ½ cups of arborio rice (approx. 200g)
- ½ cup of white wine (approx. 120 mLs)
- 1 cup of grated parmesan cheese (approx. 110g, plus more for serving
- ¼ cup of fresh parsley, for serving
- Salt and pepper to taste
Method
- Prep your ingredients by finely chopping your shallot, thinly slicing your mushrooms, mincing your garlic cloves, dicing your onion and finely chopping your fresh thyme. Set aside in separate bowls.
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low.
- Heat olive olive in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently until translucent.
- Add the mushrooms and butter. Stir until the mushrooms have cooked through.
- Add the garlic, thyme, salt and pepper; stir and cook for one minute, until the butter has melted, and the garlic is aromatic.
- Add the arborio rice and stir until fully coated in the mixture, let the rice toast for 1-2 minutes, until fragrant.
- Add the white wine (this can be substituted for ½ cup of stock if necessary), and cook until it has evaporated, stirring occasionally.
- Add 1 cup of of the stock prepared in step 2 and stir to combine. When the stock is completely absorbed, continue to add the hot stock ½ cup at a time, stirring as you pour until the stock is completely absorbed for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- Once the rice is al dente, remove from the heat. Add the parmesan and stir to combine.
- Plate up, adding parmesan, parsley, salt and pepper. Enjoy!
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 496 | 17g | 63g | 19g |
