Carrot And Broccoli Risotto Recipe
Servings: 4
Ingredients
- 5 c. low sodium chicken broth or possibly vegetable broth
- 1 Tbsp. extra virgin olive oil
- 2 whl carrots finely diced (1 c.)
- 1/2 c. shallots minced
- 1 c. fennel finely minced
- 2 c. rice (arborio)
- 1/4 c. dry white wine
- 2 c. broccoli florets
- 2 whl carrots grated
- 2 Tbsp. grated parmesan cheese
- 1 Tbsp. fresh lemon juice
- 2 tsp lemon zest
- 2 tsp fresh thyme minced
- 1/2 tsp salt fresh grnd black pepper to taste
Directions
- In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide, heavy-bottomed large saucepan, heat extra virgin olive oil over medium heat.
- Add in diced carrots and shallots and cook till shallots begin to soften, about 6 min. Add in fennel and rice and cook, stirring constantly, till rice is well-coated, 1 to 2 min. Add in white wine and cook till it has been absorbed. Add in 1 c. simmering broth to the large saucepan and continue cooking, stirring till the stock is almost all absorbed.
- Continue adding broth, 1/2 c. at a time, stirring and cooking till broth is absorbed and rice comes away from the side of pot before each addition. Continue till all but 1 & 1/2 c. of the broth has been absorbed, 15 - 20 min.
- Add in broccoli and grated carots and continue cooking and adding the broth, 1/4 c. at a time, till rice is creamy yet hard in center. This should take another 5 - 10 min.
- Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper, and serve immediately.
- Serves 4Preparation time, 15 min.
- Cooking Time: 30 - 35 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 534g | |
| Recipe makes 4 servings | |
| Calories 489 | |
| Calories from Fat 60 | 12% |
| Total Fat 6.79g | 8% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 481mg | 20% |
| Potassium 775mg | 22% |
| Total Carbs 89.75g | 24% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.82g | 3% |
| Protein 15.53g | 25% |
