Wholesome Vegetable Risotto with Sage & Parmesan
Yesterday, while perusing the aisles of my favorite place on Earth (Trader Joe’s), I was this close to purchasing yet another bag of their Asparagus Risotto that I love so much. Then I thought, why not attempt to make my own risotto? It’s something I’ve never done before, and I was definitely up for a cooking challenge. So I did what any girl standing in the middle of a grocery aisle would do: I Googled “homemade risotto recipes.” It took only a few minutes to find this recipe for “Sage Risotto with Fresh Mozzarella & Prosciutto” from Cooking Light.
With a little brainstorming and tweaking, I came up with my own risotto recipe that incorporates more veggies & ingredients that I love to cook with. I must say: my first risotto challenge was a success. I think I just may have created heaven. Hope you enjoy!
Vegetable Risotto with Sage & Parmesan*
*modified from this recipe in Cooking Light, makes about 4 servings
-about 1 container low-sodium chicken or vegetable broth
-1 TB Smart Balance butter
-handful scallions, chopped
-2 cloves garlic, finely chopped
-1 1/4 c. Arborio rice
-½ c. dry white wine for cooking (I substituted water since I was out)
-2 TB finely chopped fresh sage
-1 c. freshly grated Parmesan cheese
-1 medium zucchini, chopped
-1 small yellow onion, diced
-juice of ½ lemon, freshly squeezed
-salt & pepper to taste
1. Bring broth to a simmer in a medium pot, and keep warm over low heat. In the meantime, melt butter in a large pan over medium heat. Add in scallions and garlic; cook for 3 minutes, stirring frequently. Then toss in your chopped onion and zucchini.
2. Add rice and salt; cook for 1 minute, stirring constantly. Add in wine (or water) and mix until liquid is mostly absorbed, stirring constantly. Now, add in your broth, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next (about 20 minutes total).
3. Once liquid is absorbed, stir in lemon juice and chopped sage, and cook for another few minutes. Remove from heat and mix in parmesan cheese until thoroughly melted.
~Season with salt & pepper to taste
Enjoy!
XoXo,
July 26th, 2011 at 5:33 am
That looks so good! Risotto is something I would always be too nervous to try making. And I gotta say – love the fact that we can now just whip out our phones to Google recipes in the middle of shopping. LOL
July 26th, 2011 at 10:20 am
Thanks Tina, it was delicious! And definitely much easier than I had thought to make…you could totally do it. Hahaa..and seriously, the things technology allows us to do.. too funny.
August 29th, 2011 at 9:02 am
[…] of dishes. The gals behind the Healthy Chicks blog certainly live up to their name with this Sage and Parmesan Risotto recipe that is as good for the body as it is the […]
February 25th, 2013 at 12:08 pm
Hey great website! Does running a blog similar to this require a massive amount work?
I’ve no knowledge of coding but I had been hoping to start my own blog soon. Anyway, if you have any ideas or tips for new blog owners please share. I understand this is off topic nevertheless I simply needed to ask. Thank you!
October 25th, 2013 at 11:32 am
This is really among the more interesting blogs I have seen.
It is so easy to get jaded, but there’s some
nice things online, and I feel your blog is honestly on the short list!
September 18th, 2014 at 3:02 pm
Eli Allen Photography…
Healthy Chicks» Blog Archive » Wholesome Vegetable Risotto with Sage & Parmesan…
September 19th, 2014 at 8:29 pm
Majestic Images Philadelphia reviews…
Healthy Chicks» Blog Archive » Wholesome Vegetable Risotto with Sage & Parmesan…
September 23rd, 2014 at 2:48 pm
Emergency Plumber Aiea HI is fully licensed and insured.
There are numerous cases where homes have burnt up or even exploded due to
cheap work done on gas lines. If things get hairy, do not hesitate to
call in a professional for help.
October 1st, 2014 at 5:03 am
If you are going for best contents like me,
simply pay a quick visit this web page all the time because
it provides feature contents, thanks