Good for You Risotto
Elevate your weeknight dinner with this wholesome and satisfying "Good for You Risotto." Crafted with nutrient-rich short-grain brown rice and an array of vibrant vegetables like zucchini, carrots, spinach, and peas, this recipe is a nourishing twist on the classic creamy Italian dish. Infused with the bright flavors of fresh parsley and zesty lemon, it's a guilt-free comfort food perfect for any season. Slow-simmered in low-sodium vegetable broth and optionally enhanced with dry white wine, this risotto is as flavorful as it is nutritious. Vegetarian-friendly and easily customizable, you can keep it light or stir in Parmesan cheese for a touch of indulgence. Ready in under an hour, this easy risotto recipe serves four and is ideal for a healthy dinner that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1.5 cups brown rice (short-grain)
- 6 cups low-sodium vegetable broth
- 0.5 cups dry white wine (optional)
- 1 medium zucchini, diced
- 2 medium carrots, peeled and diced
- 1 cup frozen peas
- 2 cups baby spinach
- 0.5 cups Parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the vegetable broth in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the brown rice and toast it for 2-3 minutes, allowing it to become lightly golden.
If using, add the white wine to the pan and stir until it has mostly evaporated, about 1-2 minutes.
Begin adding the warmed vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding the next ladleful. This process will take about 25-30 minutes.
Once the rice is almost tender, stir in the diced zucchini, carrots, and frozen peas. Continue cooking for another 7-10 minutes, adding more broth as needed.
When the rice is fully cooked and creamy, stir in the baby spinach. Cook for 1-2 minutes until the spinach has wilted.
Remove the pan from the heat and stir in the Parmesan cheese (if using), fresh parsley, lemon zest, salt, and black pepper. Adjust seasoning to taste.
Serve the risotto warm, garnished with additional parsley and a sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 32.3 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1620 mg | 125% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
