Risotto Verde

Risotto Verde is a vibrant and creamy Italian rice dish infused with fresh green vegetables and herbs, offering a burst of flavors in every bite. This vegetarian delight is not only visually appealing but also a wholesome and satisfying meal.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 milliliters
• Fresh spinach - 100 grams
• Zucchini - 1 medium, diced
• Asparagus - 100 grams, trimmed and cut into pieces
• Green peas - 50 grams
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 50 grams, grated
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat, add the chopped onion, and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and diced zucchini to the skillet, cooking for another 2-3 minutes until softened.
4. Stir in the Arborio rice, allowing it to toast for about 1-2 minutes, stirring frequently.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is mostly absorbed before adding more.
6. After about 10 minutes of cooking, add the asparagus and green peas to the risotto.
7. Continue to add broth and stir for another 5-7 minutes until the rice is creamy and al dente.
8. Fold in the fresh spinach, grated Parmesan cheese, chopped basil, and lemon juice. Season with salt and black pepper to taste.
9. Remove from heat and let it sit for a minute before serving.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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