Green Vegetable Risotto – #SRC

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

I got lucky this month to get to blog for The Secret Recipe twice. And I got lucky to find a gluten free recipe that my whole family could enjoy. The Secret Recipe Club found me a great way to find and share new recipes by other bloggers, and found me Rachel Cotterill.

Rachel blogs on Rachel Cotterill blog where she shares her predominantly vegetarian recipes, many travels, and some books she’s written. I encourage you to check out her site, especially if you like to try new tastes like Turkish foods and fancy salads.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

This particular Green Vegetable Risotto caught my eye. And I already had most of these ingredients on hand and a hungry family to feed. We served this as a side dish alongside some marinated chicken from the market. My husband said, “Make this rice again!” And all my boys lapped it off their plates.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

What we loved about this Green Vegetable Risotto was the creamy consistency and abundance of healthy green vegetables. I made just a couple recipes alteration. We used corn instead of peas, because my kiddos are not huge fans of peas, and I added cream cheese to low fat milk, instead of the 4 Tb of heavy cream the recipe called for. This was also my first attempt at converting a metric recipe to the US standard of cups and tablespoons. And while I thought the recipe read 1/2 pint of water, maybe it meant 2 pints, because I inevitably used 4 cups of water in the end, or the arborio rice would not have cooked.

But my end result was delicious, creamy and full of flavor like any other good risotto. Can I also add that this was my first attempt at perfect risotto?! (Patting self on back.) Yep Rachel really knows how to cook ’em and I’m glad I found this recipe.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Green Vegetable Risotto

Ingredients:
1 medium white onion
1/2 green bell pepper
1 Tb olive oil
1 1/3 cups arborio risotto rice
1 Tb vegetable or chicken stock or bouillon cube
4 cups boiling water, divided
4 Tb white wine
1 cup green beans
1 cup asparagus
1 cup broccoli florets
1 cup frozen peas or frozen corn
2 Tb Neufchatel cream cheese
1/4 cup low fat milk
1/2 cup cheddar cheese
1/4 cup parmesan cheese
black pepper (to taste)

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Directions:
First prepare all the veggies. Dice the onion and bell peppers. Cut the green beans and asparagus into 1 inch pieces. I used canned asparagus because that’s what I had on hand, and I stirred it in towards the end, but I guarantee fresh is better. Cut the broccoli into small florets. Grate the cheeses and measure the rice and cream.

Fill a water kettle with water and bring to boiling.

Heat a large skillet over medium heat and add the oil. Heat through then stir in the rice, onion and bell pepper.

Sautee stirring continuously for 2 minutes.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Add one cup of boiling water and the vegetable or chicken stock. Cook and stir about 5 minutes until the water is absorbed.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Stir in the green beans, asparagus and broccoli. Then add another 1 cup of boiling water. Cook and stir about 5 minutes until the water is absorbed.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

As the vegetable begin to soften, add the frozen peas or corn and another 1 cup of boiling water. Cook and stir another 5 minutes until the water is absorbed.

Add 1 more cup of boiling water and cook and stir another 5 minutes until the water is absorbed. The vegetables will be tender by this point.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Stir in the cream cheese and low fat milk and the grated cheeses.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Cook and stir 1 minute until the milk is absorbed.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Remove from heat, sprinkle with black pepper and serve. Makes 4 main dish or 8 side dish servings.

Green Vegetable Risotto | Famished Fish, Finicky Shark #SRC

Green Vegetable Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 262 calories

Fat 9 g

Carbs 34 g

Protein 10 g

8


Green Vegetable Risotto

Weight Watchers PointsPlus®: 7

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 medium white onion
  • 1/2 green bell pepper
  • 1 Tb olive oil
  • 1 1/3 cups arborio risotto rice
  • 1 Tb vegetable or chicken stock or bouillon cube
  • 4 cups boiling water, divided
  • 4 Tb white wine
  • 1 cup green beans
  • 1 cup asparagus
  • 1 cup broccoli florets
  • 1 cup frozen peas or frozen corn
  • 2 Tb Neufchatel cream cheese
  • 1/4 cup low fat milk
  • 1/2 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • black pepper (to taste)

Instructions

  1. First prepare all the veggies. Dice the onion and bell peppers. Cut the green beans and asparagus into 1 inch pieces. I used canned asparagus because that’s what I had on hand, and I stirred it in towards the end, but I guarantee fresh is better. Cut the broccoli into small florets. Grate the cheeses and measure the rice and cream.
  2. Fill a water kettle with water and bring to boiling.
  3. Heat a large skillet over medium heat and add the oil. Heat through then stir in the rice, onion and bell pepper.
  4. Sautee stirring continuously for 2 minutes.
  5. Add one cup of boiling water and the vegetable or chicken stock. Cook and stir about 5 minutes until the water is absorbed.
  6. Stir in the green beans, asparagus and broccoli. Then add another 1 cup of boiling water. Cook and stir about 5 minutes until the water is absorbed.
  7. As the vegetable begin to soften, add the frozen peas or corn and another 1 cup of boiling water. Cook and stir another 5 minutes until the water is absorbed.
  8. Add 1 more cup of boiling water and cook and stir another 5 minutes until the water is absorbed. The vegetables will be tender by this point.
  9. Stir in the cream cheese and low fat milk and the grated cheeses.
  10. Cook and stir 1 minute until the milk is absorbed.
  11. Remove from heat, sprinkle with black pepper and serve. Makes 4 main dish or 8 side dish servings.

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