Vegetable Risotto


Okay going into this, I did not realize how easy yet exhausting risotto is. It’s basically rice with broth stirred in, but it’s stirred, stirred, stirred in. I’m talking about 30 minutes of constant stirring. Plus grating parmesan is always a pain in the neck. Maybe it seems more exhausting than it really is because I was holding Ellie the whole time. All I’m saying is, enter this recipe with an open mind and strong arms!

Ingredients

  • 200 grams risotto rice
  • 1 cup dry white wine
  • 3 cups chicken broth
  • 70 grams butter
  • 40 grams parmesan cheese
  • 1 medium tomato
  • 1 onion
  • 1/2 zucchini
  • 1/2 tsp thyme
  • salt and pepper to taste

Directions

Melt butter in a pot and add onions, cook until translucent. Then add rice and toast rice slightly. Add white 1/2 a cup at a time stirring constantly. Then add zucchini until all liquid is absorbed. Add chicken broth 1/2 a cup at a time, stirring constantly for about 30 minutes or until rice is cooked. Season to taste then add cheese and diced tomato. Stir and serve.

 

Nutrition for 1/4 of recipe

  • 412 calories
  • 17.7 (g) fat
  • 46.1 (g) carbs
  • 8.5 (g) protein

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