Summer Vegetable Risotto
Broiled Plums
Ingredients
- 2 Tbsp olive oil
- 1 lb sugar snap peas, trimmed and cut in half
- 2 zucchini, halved lengthwise and sliced
- 2 yellow squash, halved lengthwise and sliced
- 1½ cups Arborio rice
- 2 cloves garlic, minced
- ½ cup dry white wine (or use low-sodium chicken broth)
- 6 cups low-sodium chicken broth, warmed
- ½ cup freshly shredded Parmesan cheese
- 2 Tbsp lemon juice
Instructions
- Heat 1 Tbsp oil in a large, deep skillet over medium heat.
- Add sugar snap peas, zucchini, and squash; cook 7 minutes or until browned. Remove from skillet.
- Heat 1 Tbsp oil in skillet; add rice and garlic. Sauté 1 minute.
- Add wine; cook 1 minute or until almost evaporated.
- Add warm broth, ½ cup at a time; cook, stirring constantly, until liquid is absorbed after each addition. Total cook time will be about 30 minutes.
- Add vegetables, cheese and lemon juice; cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 6 plums, halved and pitted
- 3 Tbsp honey
Side Dish Instructions
- Preheat broiler.
- Place plums, cut sides up, on a foil-lined baking sheet; brush with honey.
- Broil 2 minutes or until honey begins to brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
360
|
60
|
420
|
| Fat (g) | 8 | 0 | 8 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 14 | 0 | 14 |
| Carb (g) | 56 | 16 | 72 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 700 | 0 | 700 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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