Garden Risotto – 44g Carbs, 3g Fiber
{Consider adapting the recipe using brown rice. Take care, Gloria}
From: www.lhj.com
Snow peas give our creamy rice dish an unexpected crunch, and
goat cheese adds a tangy twist.
Prep: 50 min
Start to Finish: 50 min
1 bag (6oz) baby spinach
3 cups low-sodium chicken broth
1 1/2 Tbsp olive oil
1 small onion, finely chopped
1 cup Arborio rice
1/2 tsp kosher salt
1/3 cup white wine
6 oz (1 3/4 cups) snow peas, stems trimmed, coarsely chopped
1/3 cup (2 oz) soft goat cheese
1. Pulse the spinach in a food processor until very finely chopped;
set aside. In a medium saucepan, heat broth and ½ cup water and leave
over low heat.
2. Heat oil in a large saucepan over medium heat. Add onion and saute
until soft, about 5 min. Add rice and salt; stir to coat rice with oil.
Stir in wine and cook until absorbed, 1 min.
3. Add about 3/4 cup broth and stir constantly, until broth is absorbed.
Continue adding broth, about 3/4 cup at a time, stirring occasionally;
let rice absorb broth before adding it again (risotto should be gently simmering as you stir), 18 to 22 min.
4. With the last addition of broth, stir in the spinach, peas and cheese
until cheese is just melted, about 1 min. Serve immediately with extra
cheese.
Servings: 4
Nutrition per Serving:
300 Calories, 8g Total Fat, 3g Saturated Fat, 7mg Cholesterol,
759mg Sodium, 44g Carbs, 3g Fiber, 10g Protein
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