Recipe Summary

Prep time: 10 mins
Cook time: 40 mins
Yield: 6 servings

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This recipe is...

rich in grains
rich in veggies
rich in veggies
lower in fat
lower in fat

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Vegetarian Risotto with Fresh Broccoli Florets
This recipe serves:   
about 4 cups vegetable stock, or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1 cup fresh broccoli florets

Cooking Instructions
1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent.

3. Add the rice to the onion mixture and stir.

4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

6. While the risotto is cooking, steam the broccoli florets in boiling salted water for 2 minutes. Drain.

7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the broccoli florets. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

8. Divide the risotto into serving dishes and sprinkle with Parmesan cheese.

Serving Size: about 1/2 cup

Nutritional Information
Number of Servings: 6
Per Serving
Calories 298 Carbohydrate 48 g
Fat 6 g Fiber 2 g
Protein 10 g Saturated Fat 2 g
Sodium 388 mg    


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