Greek-Style Vegetable Risotto

Name: Greek-Style Vegetable Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters pound arborio rice; 227 grams arugula, large stems discarded, leaves coarsely chopped; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 1 small onion, finely chopped; 118 milliliters frozen peas, thawed; 4 scallions, thinly sliced crosswise; 1 liters vegetable stock or low-sodium broth; 283 grams large zucchini , cut into 1/2-inch dice

If you have about 30 minutes to spend in the kitchen, Greek-Style Vegetable Risotto might be an awesome gluten free and vegan recipe to try. For $3.27 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 10g of protein, 15g of fat, and a total of 551 calories. This recipe from Food and Wine requires onion, arugula, peas, and scallions.

Instructions

In a medium saucepan, bring 5 cups of the vegetable stock to a simmer. In another medium saucepan, heat 2 tablespoons of the olive oil.

Ingredients you will need

Vegetable Stock

Olive Oil

Equipment you will use

Sauce Pan

Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

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Onion

Cooking Oil

Add the rice and cook, stirring, for 1 minute.

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Rice

Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.

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Stock

Rice

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.

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Olive Oil

Equipment you will use

Frying Pan

Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes.

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Green Onions

Zucchini

Add the peas and arugula and cook until the arugula is wilted, about 1 minute.

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Arugula

Peas

Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer.

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Salt And Pepper

Vegetable Stock

Remove from the heat.

Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese.

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Parmesan