While the ingredients can vary widely, a typical risotto is packed with artery-clogging cheese and calories. Not so with our Pritikin risotto! It retains all the goodness of traditional risotto -- particularly the vegetables -- and leaves the rest. This recipe also makes great leftovers. Just ladle some in a microwave-safe dish, spritz with a bit of water, nuke for a minute, and lunch is ready.
Yield: 6 servings
- 1 light mist cooking spray nonstick, olive oil spray
- 1 pound asparagus cut into 2-inch lengths
- 1 cup bell peppers tri-color finely chopped
- 1 teaspoon garlic minced
- 2 tablespoons shallots thinly sliced
- 1 stalk scallion chopped, white and light green parts only
- 4 cups low sodium vegetable broth divided use
- 1 1/2 cups white wine
- 2 cups brown rice short grain, uncooked
- 1/4 teaspoon black pepper freshly ground
- 1 cup non-fat milk
- 1/4 cup fresh basil leaves picked and chopped
- 1/4 cup fresh Italian parsley leaves picked and chopped
- Lightly mist large nonstick skillet with olive oil cooking spray. Place asparagus, bell peppers, garlic, shallots, and scallions in skillet, and saute for 3 minutes. Remove from skillet. Set aside.
- To skillet, add 2 cups vegetable stock and wine, and bring to a boil.
- Add rice, and reduce heat to a simmer. Cook, stirring frequently, until liquid is absorbed.
- Add remaining stock and black pepper, and simmer, stirring frequently until liquid is absorbed.
- Add in milk, and simmer, stirring frequently until liquid is absorbed.
- Add in basil, parsley, and reserved vegetables. Serve immediately.