Ingredients
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1 lb (500 g) whole grain rice
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1 tbsp extra virgin olive oil
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3 cloves garlic, minced
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Salt and pepper, to taste
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1/2 cup fresh basil leaves
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1/4 cup grated Parmigiano-Reggiano cheese
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1/2 cup vegetable broth
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1 medium zucchini, cut into thin strips
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1 large bunch of arugula
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1 lb (500 g) asparagus spears
Directions
Sub-Title: A Delectable Dish Inspired By Italy
Description: This vegan risotto is made with pesto, zucchini, asparagus, and arugula, making it not only delicious but also nutritious. It can be enjoyed anytime during the year, thanks to its seasonal ingredients.
Ingredients:
1 lb (500 g) whole grain rice
1 tbsp extra virgin olive oil
3 cloves garlic, minced
Salt and pepper, to taste
1/2 cup fresh basil leaves
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup vegetable broth
1 medium zucchini, cut into thin strips
1 large bunch of arugula
1 lb (500 g) asparagus spears
Instructions:
1. Bring a pot of water to boil. Add the rice and cover until ready to cook the rice. Cook according to package directions.
2. Meanwhile, heat the olive oil in a skillet over medium-high heat. When warm, add the garlic and cook for about 30 seconds, or just until fragrant.
3. Add the salt and pepper to the garlic mixture, along with the chopped basil leaves, and stir to combine. Set aside.
4. While the pasta is cooking, prepare the asparagus. Trim off any woody ends from the asparagus spears, and set them aside. Slice the stems lengthwise into quarters.
5. Steam the asparagus in a steamer basket set atop a pot of boiling water for 3 minutes, or until tender. Remove from the steam, shake dry, and transfer to a bowl. Toss with the reserved pesto sauce, and set aside while you continue preparing the rest of the meal.
6. Once the rice has finished cooking, place it in a colander set atop a clean serving bowl to strain out excess liquid. Reserve the rice stock for later use.
7. Meanwhile, bring a pot of water to boil. Add the zucchini strips, arugula, and asparagus to the pot, and cook until al dente, approximately 5 minutes. Drain on paper towels.
8. Combine the drained vegetables with the pesto mixture in a large mixing bowl. Season with salt and pepper to taste.
9. Stir in the rice and reserved vegetable broth until well combined. Transfer to a large casserole dish, and bake in a preheated 400°F (200°C) oven for 30 minutes, or until heated through.
10. Sprinkle the Parmigiano-Reggiano cheese evenly over the top of the risotto, and broil for 3-4 minutes, or until melted and slightly crisp.
Servings: 4
Difficulty Level: Easy
Total Time Needed: 1 hour 45 minutes
Note: For best results, allow plenty of time for the vegetables to wilt and the rice to absorb the broth.
Nutrition Facts:
Calories: 650 per serving
Total Fat: 17.0g
Cholesterol: 120mg
Sodium: 775mg
Potassium: 492mg
Total Carbohydrate: 95.0g
Dietary Fiber: 13.0g
Sugar: 5.0g
Protein: 24.0g
Steps
|
1
Done
|
Bring a pot of water to boil. Add the rice and cover until ready to cook the rice. Cook according to package directions. |
|
2
Done
|
Meanwhile, heat the olive oil in a skillet over medium-high heat. When warm, add the garlic and cook for about 30 seconds, or just until fragrant. |
|
3
Done
|
Add the salt and pepper to the garlic mixture, along with the chopped basil leaves, and stir to combine. Set aside. |
|
4
Done
|
While the pasta is cooking, prepare the asparagus. Trim off any woody ends from the asparagus spears, and set them aside. Slice the stems lengthwise into quarters. |
|
5
Done
|
Steam the asparagus in a steamer basket set atop a pot of boiling water for 3 minutes, or until tender. Remove from the steam, shake dry, and transfer to a bowl. Toss with the reserved pesto sauce, and set aside while you continue preparing the rest of the meal. |
|
6
Done
|
Once the rice has finished cooking, place it in a colander set atop a clean serving bowl to strain out excess liquid. Reserve the rice stock for later use. |
|
7
Done
|
Meanwhile, bring a pot of water to boil. Add the zucchini strips, arugula, and asparagus to the pot, and cook until al dente, approximately 5 minutes. Drain on paper towels. |
|
8
Done
|
Combine the drained vegetables with the pesto mixture in a large mixing bowl. Season with salt and pepper to taste. |
|
9
Done
|
Stir in the rice and reserved vegetable broth until well combined. Transfer to a large casserole dish, and bake in a preheated 400°F (200°C) oven for 30 minutes, or until heated through. |
|
10
Done
|
Sprinkle the Parmigiano-Reggiano cheese evenly over the top of the risotto, and broil for 3-4 minutes, or until melted and slightly crisp. |
|
11
Done
|
17.0g |
|
12
Done
|
95.0g |
|
13
Done
|
13.0g |
|
14
Done
|
5.0g |
|
15
Done
|
24.0g |
