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 (such as Lundberg), rinsed
- 1 clove garlic, minced
- ½ cup white wine (or use organic low-sodium vegetable broth)
- 3 cups organic low-sodium 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.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
748
|
748
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 21 | 21 |
| Carb (g) | 98 | 98 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 727 | 727 |
Clean Eating Meal Plan
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