Spring Greens Risotto – #MeatFreeMonday

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

arborio rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is a whole grain option.

Heat vegetable stock in a saucepan over low heat to keep warm.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion, celery, and garlic, sauté until translucent.

Stir in chopped leek and arborio rice, cooking until lightly toasted.

Gradually add warm vegetable stock, one ladle at a time, stirring frequently.

Allow stock to absorb before adding the next ladle, about 18-20 minutes total.

When rice is al dente, stir in asparagus, edamame or broad beans, and garden peas, cooking until tender.

Remove from heat, stir in pesto, lemon zest, and season with salt and pepper to taste.

Garnish with fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens