Directions
Sub-Title: A Healthy and Flavorful Dish Inspired by Italian Cuisine
Quick Description: This hearty risotto is made with vegetables, fresh herbs, and roasted peppers, providing a delightful taste that is perfect for any occasion.
Ingredients List:
1 lb zucchini, sliced into thin strips (about 1 cup)
1 medium onion, finely chopped
2 cloves garlic, minced
Salt and black pepper, to taste
1 tsp. olive oil
1/2 teaspoon red chili flakes
1 can (15.5 oz) crushed tomatoes, drained and rinsed
2 bay leaves
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1 tablespoon pesto sauce
1/2 cup fresh basil leaves
1/4 cup extra virgin olive oil
1/2 tablespoon salt-free butter substitute or coconut oil
1 large bell pepper, roasted and seeded (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set aside.
2. Toss the zucchini slices in a bowl with the onions, garlic, salt, and pepper until well coated.
3. Heat the oil in a large pot over medium heat. Add the zucchini mixture along with the red chili flakes and sautee for about 10 minutes, stirring occasionally.
4. Transfer the contents of the pan to a blender or food processor and process until smooth. Return the pureed mixture back to the pot and add the crushed tomatoes, bay leaves, and milk. Bring the liquid to a boil, then reduce the heat to low and simmer for about 20 minutes, until thickened slightly.
5. Remove from heat and transfer the risotto to a serving dish. Top with the Parmesan cheese, pesto sauce, and fresh basil leaves.
6. For the optional roasted peppers, preheat the oven to 400°F (200°C). Line a baking sheet with foil and set aside. Place the bell pepper on the prepared baking sheet and drizzle with extra virgin olive oil and salt-free butter substitute or coconut oil. Bake for about 30 minutes, until tender when pierced with a fork. Once cool enough to handle, remove the seeds and slice into thin strips.
7. To serve, spoon the risotto onto warm plates, top with the roasted peppers, and enjoy!
Servings: 6
Difficulty Level: Medium
Time Needed: 45 minutes
Note: If you like your risotto creamy, consider adding more milk to the recipe.
Nutrition Facts per Serving:
Calories: 369 kcal
Total Fat: 16 g
Cholesterol: 3 mg
Sodium: 352 mg
Potassium: 677 mg
Total Carbohydrate: 37 g
Dietary Fiber: 13 g
Sugars: 1 g
Protein: 16 g
Total Time Needed: 45 minutes
Steps
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1
Done
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Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set aside. |
|
2
Done
|
Toss the zucchini slices in a bowl with the onions, garlic, salt, and pepper until well coated. |
|
3
Done
|
Heat the oil in a large pot over medium heat. Add the zucchini mixture along with the red chili flakes and sautee for about 10 minutes, stirring occasionally. |
|
4
Done
|
Transfer the contents of the pan to a blender or food processor and process until smooth. Return the pureed mixture back to the pot and add the crushed tomatoes, bay leaves, and milk. Bring the liquid to a boil, then reduce the heat to low and simmer for about 20 minutes, until thickened slightly. |
|
5
Done
|
Remove from heat and transfer the risotto to a serving dish. Top with the Parmesan cheese, pesto sauce, and fresh basil leaves. |
|
6
Done
|
For the optional roasted peppers, preheat the oven to 400°F (200°C). Line a baking sheet with foil and set aside. Place the bell pepper on the prepared baking sheet and drizzle with extra virgin olive oil and salt-free butter substitute or coconut oil. Bake for about 30 minutes, until tender when pierced with a fork. Once cool enough to handle, remove the seeds and slice into thin strips. |
|
7
Done
|
To serve, spoon the risotto onto warm plates, top with the roasted peppers, and enjoy! |
