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Emerald Green Risotto

SUBMITTED BY: Louiselombard  PHOTO BY: KiwiOz0708 

"My husband and I love risotto, but also prefer to eat healthily, so we came up with this compromise between the two. We use homemade stock to keep the fat and salt down. This recipe can easily be made vegetarian or vegan by using veggie stock and leaving out the cheese."
Emerald Green Risotto Recipe
RECIPE RATING:
This recipe has been rated 25 times with an average star rating of 4.8
Read Reviews (19)
PREP TIME  35 Min
COOK TIME  25 Min
READY IN  1 Hr

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 cup Arborio rice
  • 1 stalk celery, diced
  • 1/3 cup dry white wine
  • 4 cups boiling chicken stock
  • 1 cup broccoli florets
  • 3/4 cup sugar snap peas, halved
  • 1 cup thinly sliced zucchini
  • 1 cup fresh green beans, cut into 1 inch pieces
  • 1/3 cup crumbled reduced-fat feta cheese
  • 2 tablespoons chopped fresh parsley (optional)

What to Drink?
Wine Sauvignon Blanc

DIRECTIONS

  1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
  2. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Jul. 28, 2008 by wishiwascookin 
Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Aug. 19, 2008 by MG 
This is one of the best recipes that I've gotten off of AR.com. I followed it exactly as above... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Feb. 6, 2009 by Amy Pierce 
My partner and I both thought this was delicious! It turned out great even though this was my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Jul. 28, 2008 by Poldweia 
This recipe is a fantastic starting point for whatever veggies you have. I used courgettes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on May 30, 2008 by Chrisse 
Yummy!!!! I cheated a little bit and used a mushroom risotto from trader joes. I used the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Nov. 13, 2008 by GINAH1 
This was an awesome risotto recipe-definitely worth the work. I did not have broccoli, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Oct. 1, 2008 by RainStorm 
Extremely delicious and filling and surprisingly cheesy considering how little cheese actually... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed on Mar. 15, 2008 by Emma 
I liked this. I did leave out the celery and zucchini (personal preference), and added extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on Jul. 9, 2009 by KiwiOz0708 
Made this for friends and they loved it!! A few changes i made based on what i already had. i... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed on May 19, 2009 by debby 
Awesome !! due to veggies in the house, did not use celery or snap peas but used asperagus. ... MORE

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Recipe Submitter:

Photo by Louiselombard

Cooking Level: Expert

Living In: Westville, Kwazulu-Natal, South Africa

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Nutritional Information
Emerald Green Risotto

Servings Per Recipe: 4

Amount Per Serving

Calories: 368

  • Total Fat: 9.9g
  • Cholesterol: 8mg
  • Sodium: 984mg
  • Total Carbs: 54.5g
  •     Dietary Fiber: 5.1g
  • Protein: 11.8g

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