Heart-Healthy Vegetable Risotto
Indulge in comfort food that’s as nourishing as it is delicious with this Heart-Healthy Vegetable Risotto. This vibrant dish swaps heavy ingredients for wholesome ones, featuring creamy Arborio rice simmered in low-sodium vegetable broth and enriched with a bounty of fresh veggies like asparagus, spinach, cherry tomatoes, and peas. With aromatic garlic, a hint of zesty lemon, and fresh basil to brighten every bite, this recipe delivers satisfying flavors without compromising on health. Perfect for a weeknight dinner or entertaining, it’s optionally finished with a touch of grated Parmesan for a hint of indulgence. Ready in just 50 minutes, this heart-smart risotto strikes the ideal balance between wholesome and gourmet, making it a must-try for anyone seeking a healthy yet creamy comfort meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 cup arborio rice
- 4 cups low-sodium vegetable broth, warmed
- 0.5 cup dry white wine (optional)
- 1 bunch asparagus, trimmed and chopped into 1-inch pieces
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 0.5 cup frozen peas
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- 0.25 cup grated parmesan cheese (optional for garnish)
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon salt (optional, use sparingly)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the arborio rice and stir for 2 minutes, ensuring each grain is lightly coated in oil.
Pour in the white wine (if using) and cook, stirring constantly, until it is mostly absorbed.
Ladle in 1 cup of the warm vegetable broth and stir until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, stirring frequently, until the rice is tender and creamy (approximately 20-25 minutes).
After adding the second cup of broth, stir in the chopped asparagus and frozen peas so they cook alongside the rice.
When the rice is nearly done, stir in the baby spinach, cherry tomatoes, and lemon zest.
Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Remove the risotto from the heat and stir in the fresh basil. Season with black pepper and a pinch of salt if desired.
Serve immediately, garnished with a sprinkle of grated parmesan cheese, if using.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 27.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1023 mg | 79% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2623 mg | 56% | |
*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.
