Green Vegetable Risotto

Risotto is an Italian dish that can be made using vegetables, fish, and meat. For the sake of your weight loss plan, here’s a recipe for Green Vegetable Risotto.

Anne Lindsay can teach you how to become the best cook, so I’m presenting her recipe for this Italian dish, four main course servings, eight side-dish servings.

Ingredients

• 12 snow peas
• Parmesan cheese
• Freshly ground black pepper
• 1/4 cup of chopped fresh parsley
• 1/2 cup of sliced green onions
• 1/2 cup of freshly grated
• 1 cup of sliced green beans
• 1 cup of Italian short-grain white rice
• 1 cup of coarsely chopped zucchini
• 4 cups of sodium-reduced vegetable broth
• 1 tablespoon of olive oil or canola

Instructions

Take a saucepan and bring broth to low simmer. Meantime, heat half of the oil in large non-stick skillet, over medium heat and cook green onions for about three minutes, until softened. Then, add rice and stir to coat.

Next, add half of the broth, 1/4 cup at a time with pauses of almost eight minutes before adding the next one. After you’ve finished adding the broth, stir in green beans and cook for two minutes. Add the zucchini and snow peas. Now add the remaining stock the same way you’ve added the broth.

When the rice is creamy and firm, stir in the Parmesan, parsley, pepper to taste and the remaining oil. It’s best to serve it right away.

Nutritional information: 318 calories, 3 g saturated fat, 4 g fiber, 8 g total fat, 10 g protein, 51 g carbohydrate, 11 mg cholesterol, 314 potassium, and 658 mg sodium.