Healthy Recipe of the Week
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.
- 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
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.