Italian Risotto Primavera
Ingredients
- 2 cups Arborio rice For risotto.
- 6 cups Vegetable broth Kept warm.
- 1 cup White wine Dry.
- 1 lb Asparagus Cut into 1-inch pieces.
- 2 medium Zucchini Diced.
- 1 cup Frozen peas
- 1 cup Cherry tomatoes Halved.
- 1 medium Yellow onion Finely diced.
- 4 cloves Fresh garlic Minced.
- 1/2 cup Nutritional yeast
- 1/2 cup Fresh basil Chopped.
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
Steps
- Keep vegetable broth warm in a pot on low heat.
- Heat olive oil in a large pan and sauté onion until translucent, about 5 minutes.
- Add garlic and arborio rice. Stir for 2 minutes until rice is lightly toasted.
- Add white wine and stir until absorbed.
- Add broth one ladle at a time, stirring constantly, waiting until absorbed before adding more (about 25 minutes total).
- When rice is almost done, add asparagus, zucchini, and peas. Cook for 5 minutes.
- Stir in cherry tomatoes, nutritional yeast, basil, and lemon juice.
- Season with salt and pepper. Serve immediately.
Nutrition Info (per serving)
| Calories | 465 kcal |
| Protein | 14 g |
| Carbohydrates | 82 g |
| Fat | 10 g |
| Fiber | g |
| Sugar | g |