What's for dinner tonight? Spring Vegetable Risotto

FitnessGeek

Tonight, I planned dinner around dessert. What goes well with chocolate covered strawberries? My brain said, "risotto".

Spring Vegetable Risotto
Serves 2

Ingredients:
2/3 cup arborio rice
2 cups vegetable broth
1 cup water
1 carrot, finely chopped
1/2 red bell pepper, finely chopped
3/4 cup frozen cut green beans
2 green onions
1 stalk of celery, finely chopped
1/4 cup chopped parsley
pinch of thyme
pinch of rosemary
1 bay leaf, to be removed before serving
1/2 tbsp olive oil
salt and pepper to taste

Cook:
-In a small saucepan, warm vegetable broth and water over medium heat. Meanwhile, heat oil in a medium-saucepan over high medium-heat.
-Add carrot, bell pepper, 1 of the green onions, celery to the medium saucepan, cook for 2 min. Add rice and 1/4 cup of the warming vegetable broth.
-Here's the fun part: Stir constantly for the next 15-min, slowly adding in 1/4 cup of the vegetable broth at a time. Add green beans, stir for another 5-10 min (still adding vegetable broth when needed) until the risotto is thick and creamy.
- Once the risotto has reached the perfect creamy texture, add parsley and the rest of the green onion. Stir thoroughly and serve hot.

Enjoy!

Nutritional Information:
Serving Size, 1 Cup (1/2 of prepared recipe)
Calories: 258
Protein: 5g
Fat: 3.9g
Carbs: 50g

FitnessGeek

Tonight, I planned dinner around dessert. What goes well with chocolate covered strawberries? My brain said, "risotto".

Spring Vegetable Risotto
Serves 2

Ingredients:
2/3 cup arborio rice
2 cups vegetable broth
1 cup water
1 carrot, finely chopped
1/2 red bell pepper, finely chopped
3/4 cup frozen cut green beans
2 green onions
1 stalk of celery, finely chopped
1/4 cup chopped parsley
pinch of thyme
pinch of rosemary
1 bay leaf, to be removed before serving
1/2 tbsp olive oil
salt and pepper to taste

Cook:
-In a small saucepan, warm vegetable broth and water over medium heat. Meanwhile, heat oil in a medium-saucepan over high medium-heat.
-Add carrot, bell pepper, 1 of the green onions, celery to the medium saucepan, cook for 2 min. Add rice and 1/4 cup of the warming vegetable broth.
-Here's the fun part: Stir constantly for the next 15-min, slowly adding in 1/4 cup of the vegetable broth at a time. Add green beans, stir for another 5-10 min (still adding vegetable broth when needed) until the risotto is thick and creamy.
- Once the risotto has reached the perfect creamy texture, add parsley and the rest of the green onion. Stir thoroughly and serve hot.

Enjoy!

Nutritional Information:
Serving Size, 1 Cup (1/2 of prepared recipe)
Calories: 258
Protein: 5g
Fat: 3.9g
Carbs: 50g

Tanya761

MMM sounds good!