Casserole Recipes: Emerald Green Risotto

2 tablespoons olive oil1 onion, diced1 clove garlic, crushed1 cup Arborio rice1 stalk celery, diced1/3 cup dry white wine4 cups boiling chicken stock1 cup broccoli florets3/4 cup sugar snap peas, halved1 cup thinly sliced zucchini1 cup fresh green beans, cut into 1 inch pieces1/3 cup crumbled reduced-fat feta cheese2 tablespoons chopped fresh parsley (optional)Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving. Amount Per Serving  Calories: 368 | Total Fat: 9.8g | Cholesterol: 8mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 368

Total Fat: 9.8gCholesterol: 8mgSodium: 984mgTotal Carbs: 56.3g    Dietary Fiber: 4.4gProtein: 11.5g VIEW DETAILED NUTRITION
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