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Skinny and Dreamy, Vegetarian Broccolini Risotto

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Skinny and Dreamy, Vegetarian Broccolini Risotto

Ingredients

1 bunch (8 ounces, about 3 cups) broccolini, cut into bite-size pieces

2 teaspoons extra virgin olive oil

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

2 tablespoons shallots or onions, minced

1 cup Arborio rice, see shopping tip

¼ cup white wine

1 cup vegetable broth, heated

¾ cup water, heated

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Directions

1. Coat a nonstick pan with cooking spray. Add 2 teaspoons olive oil and heat. Add garlic and broccolini. Stir-fry until broccolini is soft, about 5 minutes. Set aside.

2. In a nonstick saucepan, add 1 tablespoon olive oil and heat over medium. Add shallots; sauté about 3 minutes. Stir in rice; sauté 1 minute.

3. Add wine and deglaze the pan; simmer stirring constantly until the liquid has evaporated.

4. Stir in ½ cup warm broth and simmer until liquid is absorbed. Stir frequently; adding more broth and then warm water in ½ cup increments only after the previous liquid is absorbed. When all liquid has been added and absorbed the risotto cooked.

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6. Add in sautéed broccolini and blend well.

7. Serve at once.

Makes 4 servings (about 1 cup each)

Nutrition Facts
for 1 serving
259 calories
6g fat
2.5g sat fat
6g protein
49g carbs
2g fiber
159mg sodium
0g sugar

SmartPoints value : 8