Heart-Healthy Tomato Risotto
Indulge in the vibrant flavors of this Heart-Healthy Tomato Risotto, a modern twist on a classic Italian dish that’s both nutritious and delicious. Made with whole-grain farro (or barley for an extra wholesome option) and a medley of garden-fresh ingredients like cherry tomatoes, baby spinach, and aromatic basil, this risotto is packed with antioxidants and fiber. The creamy texture is achieved with low-sodium vegetable broth, while nutritional yeast adds a delightful savory depth without the need for cheese. A splash of lemon juice elevates the dish with a zesty finish, making it a perfect guilt-free option for a comforting meal. Ready in under an hour, this heart-healthy recipe is ideal for weeknight dinners or sharing with loved ones. Serve warm and garnish with fresh basil for an irresistible touch!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Farro (or barley for a whole grain option)
- 4 cups Low-sodium vegetable broth
- 1 cup Crushed tomatoes (no salt added)
- 1 cup Cherry tomatoes, halved
- 2 cups Baby spinach, roughly chopped
- 0.25 cup Fresh basil leaves, chopped
- 2 tablespoons Nutritional yeast (optional for a cheesy flavor)
- 0.25 teaspoons Salt (optional, use sparingly)
- 0.25 teaspoons Freshly ground black pepper
- 1 tablespoon Lemon juice
Instructions
Heat a large skillet or saucepan over medium heat, and add the olive oil.
Once the oil is warm, add the diced onion and sauté for 5-7 minutes, or until translucent.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the farro and toast for 2-3 minutes, stirring frequently.
Gradually add the low-sodium vegetable broth, one ladle (about 1/2 cup) at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process for about 30 minutes, or until the farro is tender and creamy.
Once the farro is cooked, stir in the crushed tomatoes and cherry tomatoes. Allow to cook for an additional 5 minutes, stirring occasionally.
Add the chopped baby spinach and stir until wilted, about 2 minutes.
Remove the risotto from the heat and stir in the chopped basil, nutritional yeast (if using), salt (optional), black pepper, and lemon juice.
Serve warm, garnished with additional fresh basil if desired. Enjoy your heart-healthy tomato risotto!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 23.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2741 mg | 58% | |
*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.
