Recipe by Louiselombard
"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."
Watch video tips and tricks
dry white wine
boiling chicken stock
sugar snap peas, halved
thinly sliced zucchini
fresh green beans, cut into 1 inch pieces
crumbled reduced-fat feta cheese
chopped fresh parsley
Great recipe. I followed the recipe exactly, except omitted the broccoli. I would recommend partially precooking fresh green beans. Even though I added them with the first broth addition, they weren't done with the rice and other vegetables. I had to add more water and cover at the end to get them tender / crisp. This adjustment worked, and the taste was great. The feta went very well. A good way to use the summer vegetables.
I didn't like this at all. I followed directions exactly and found it sour tasting (vs rich) and for some reason celery was the predominant flavor. I used regular veggie broth but it would have been better with low/no salt broth. Some veggies were too crisp while some were soft and even with extra cheese, it was very....um...canned soup tasting. After reading all the 5 star reviews I was expecting a great meal but it was really disappointing for us. I will not make it again.
This is one of the best recipes that I've gotten off of AR.com. I followed it exactly as above and it was wonderful!
My partner and I both thought this was delicious! It turned out great even though this was my first time making risotto. I used a soup pot and made a double batch. This increased the cooking time by 15 minutes. Otherwise, I followed the recipe exactly! I love feta but would be interested to try Parmesan. The pea pods and beans were not as tender as the broccoli and zucchini so I could see steaming them a bit. They were perfect for us! Will definitely make again.
I liked this. I did leave out the celery and zucchini (personal preference), and added extra broccoli and some carrot to make up for it. Will make again, but probably skip on adding the feta, as it is a nice vege risotto without it.
Extremely delicious and filling and surprisingly cheesy considering how little cheese actually goes into it. It takes quite a while to make (you don't want to cut corners with risotto or the rice doesn't cook right), but it's more than worth it. It is also very good leftover.
This recipe is a fantastic starting point for whatever veggies you have. I used courgettes (zucchini), broad beans (flava beans) and broccoli and it was superb. The broad beans were frozen so I boiled them for three minutes before adding them; but this turned out a treat. A definite keeper, as it's not as full of fat as recipes with Parmesan Cheese. Excellent.
I cheated a little bit and used a mushroom risotto from trader joes. I used the seasoning. Probably made it not low sodium. I added more vegetables, and only cooked them for 3 minutes. I like lightly cooked veges. Also substituted parmesan for feta.
Delicious! Will be making again!
* Percent Daily Values are based on a 2,000 calorie diet.
Emerald Green Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 89
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Make a creamy risotto with naturally sweet butternut squash.
Watch how to make this delicious mushroom risotto.
Bacon’s the star of the show in this simple risotto recipe.