Summer Vegetable Risotto
Ingredients
- ½ cup pine nuts
- 1 lb organic sugar snap peas, trimmed and halved
- 2 zucchini, halved lengthwise and sliced
- 2 yellow squash, halved lengthwise and sliced
- 3 Tbsp olive oil, divided
- 2 cups short-grain brown rice, rinsed
- 2 cloves garlic, minced
- 1 cup white wine (or use organic vegetable broth)
- 6 cups organic vegetable broth, heated
- 1 cup freshly grated Parmesan cheese, divided
- 2 Tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Toast nuts in a dry skillet over medium heat until browned and fragrant.
- Cook sugar snap peas, zucchini, and squash in 1 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 2 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, ½ cup cheese, and lemon juice; cook 2 minutes or until thoroughly heated. Stir in salt and pepper; top with nuts and ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
499
|
499
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 14 | 14 |
| Carb (g) | 65 | 65 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 985 | 985 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
