Foodie Friday

Healthy Recipe of the Week

Green Risotto

Short-grain brown rice is Chef Kate’s recommendation for an “amazingly creamy risotto”!

Do you have an enameled cast iron pot? It will help the risotto cook evenly.


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  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 Onion (finely chopped)
  • 1 cup Short-Grained Brown Rice
  • 1/4 cup Dry White Wine or Vermouth
  • 4 cups Vegetable or Chicken Stock (hot and unsalted)
  • 2 cups Spinach Leaves
  • 2 cups Zucchini (grated)
  • 1 cup Peas (fresh or frozen)
  • 1 teaspoon Kosher Salt
  • White or Black Pepper, to taste (freshly grounded)
  • 1 Lemon (zested and juiced)


In a large heavy pot over medium heat, heat the olive oil until shimmering. Sauté the onion until softened (about 2 – 3 minutes).

Stir in the rice to coat with the olive oil. Stir in the white wine (or vermouth) and cook until the rice starts to stick (about 1 – 2 minutes).

Stir in 3 cups of vegetable or chicken stock. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until most of the liquid has been absorbed but the rice is still chewy (about 25 – 35 minutes).

In a blender, purée the spinach with the remaining 1 cup of vegetable or chicken stock.

Increase the heat to medium-high. Stir in the zucchini, puréed spinach, and peas. Cook, stirring occasionally, until the rice is al dente (about 3 – 5 minutes).

Season with the salt, pepper, and lemon zest and juice.

*Homemade vegetable or chicken stock is preferred. Try this homemade stock recipe!

Yields: 6 cups

Nutritional Information

Per Serving (1 cup): 230 Calories. 8g Total Fat.1g Saturated Fat. 34g Carbohydrates. 5g Fiber. 5g Total Sugar. 0g Added Sugar. 5g Protein. 350mg Sodium.






Sherwood, K. (2021, June). The healthy cook: grains & greens. Nutrition Action Health Letter.

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