Emerald Green Risotto

Emerald Green Risotto

41
Louiselombard 10

"My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese."

Ingredients

1 h {{adjustedServings}} servings 368 cals
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Nutrition

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  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
  2. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
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Reviews

41
  1. 68 Ratings

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Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they ...

This is one of the best recipes that I've gotten off of AR.com. I followed it exactly as above and it was wonderful!

My partner and I both thought this was delicious! It turned out great even though this was my first time making risotto. I used a soup pot and made a double batch. This increased the cooking tim...