I made this for girls night the other night. I love risotto because it truly is a one stop meal, you don't really need anything paired with it, it's got enough of everything (carbs, veggies, protein-if you include one, and flavor) all in one. This one turned out just great and delicious.
Serving Size: 4
Ingredients:
1 tbsp olive oil, divided
1/2 tsp salt, divided
1 pint cherry tomatoes
3 1/4 cups water
2 1/4 cups fat-free, low-sodium chicken broth
1 1/2 cups chopped onion (I used white, red, and green onions)
1 tbsp minced garlic
1 1/2 cups Arborio rice
2 tbsp dry white wine
1/2 cup frozen peas
12 ounces asparagus, trimmed and cut into 1-inch pieces
2 medium zucchini, sliced
1/4 cup Pecorino Romano cheese, divided
1 tbsp lemon juice
1/4 tsp black pepper
1 cup shredded cooked chicken (optional)
Directions:
1. Preheat oven to 400 degrees F.
2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a parchment -lined jelly-roll pan. Bake at 400 degrees F for 15 minutes or until tomatoes burst. Set aside.
3. Heat water and broth in a saucepan over medium heat (do not boil).
4. Heat remaining 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add onion and garlic to pan; cook 5 minutes, stirring frequently.
5. Add rice; cook 1 minute. Stir in white wine; cook 30 seconds or until liquid is absorbed, stirring constantly.
6. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas, asparagus, zucchini, and optional chicken to pan with last 1/2 cup of broth mixture.
7. Remove from heat, stir in cheese, remaining 3/8 tsp salt, and juice.
8. Spoon about 2 cups risotto into each of 4 bowls, top evenly with tomatoes. Sprinkle with some cheese and pepper. Enjoy!
Ingredients:
1 tbsp olive oil, divided
1/2 tsp salt, divided
1 pint cherry tomatoes
3 1/4 cups water
2 1/4 cups fat-free, low-sodium chicken broth
1 1/2 cups chopped onion (I used white, red, and green onions)
1 tbsp minced garlic
1 1/2 cups Arborio rice
2 tbsp dry white wine
1/2 cup frozen peas
12 ounces asparagus, trimmed and cut into 1-inch pieces
2 medium zucchini, sliced
1/4 cup Pecorino Romano cheese, divided
1 tbsp lemon juice
1/4 tsp black pepper
1 cup shredded cooked chicken (optional)
Directions:
1. Preheat oven to 400 degrees F.
2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a parchment -lined jelly-roll pan. Bake at 400 degrees F for 15 minutes or until tomatoes burst. Set aside.
3. Heat water and broth in a saucepan over medium heat (do not boil).
4. Heat remaining 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add onion and garlic to pan; cook 5 minutes, stirring frequently.
8. Spoon about 2 cups risotto into each of 4 bowls, top evenly with tomatoes. Sprinkle with some cheese and pepper. Enjoy!
Recipe adapted from Cooking Light Magazine, June 2010
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