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Summer Vegetable Risotto
Ingredients
- ¼ cup pine nuts
- ½ lb organic sugar snap peas, trimmed and halved
- 1 zucchini, halved lengthwise and sliced
- 1 yellow squash, halved lengthwise and sliced
- 1½ Tbsp olive oil, divided
- 1 cup short grain brown rice, rinsed
- 1 clove garlic, minced
- ½ cup white wine
- 3 cups organic vegetable broth, heated
- ½ cup freshly grated Parmesan cheese, divided
- 1 Tbsp fresh lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Toast nuts in a dry skillet over medium heat until browned and fragrant.
- Cook sugar snap peas, zucchini, and squash in ½ Tbsp hot oil in a large deep skillet over medium heat 7 minutes or until browned. Remove vegetables from skillet.
- Sauté rice and garlic in 1 Tbsp hot oil in skillet 2 minutes, stirring often. Add wine, and cook 5 minutes or until almost evaporated.
- Add warm broth, 1 cup at a time, stirring constantly until liquid is absorbed after each addition.
- Add vegetables, ¼ cup cheese, and lemon juice; cook 2 minutes or until thoroughly heated. Stir in salt and pepper; top with nuts and ¼ cup cheese.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 3 | |
| Calories |
748
|
0
|
748
|
| Fat (g) | 31 | 31 | |
| Sat. Fat (g) | 5 | 5 | |
| Protein (g) | 21 | 21 | |
| Carb (g) | 98 | 98 | |
| Fiber (g) | 13 | 13 | |
| T. Sugs (g) | 12 | 12 | |
| A. Sugs (g) | 0 | 0 |
