Search
  • Rebecca Washuta

Spring Vegetable Risotto


Traditional risotto can be a pain to make but this recipe comes together in just 25 minutes. Using vegetable broth and cream cheese you can cut back on the calories while still getting all the flavor.



By adding lots of veggies to this dish you increase the fiber and phytonutrients which will help blunt the impact on your blood sugar and make you feel satisfied sooner. Any of your favorite veggies will work for this recipe. I choose to roast asparagus and brussels sprouts and added peas directly to the risotto.



Ingredients

  • 3 cups vegetable broth

  • 7oz asparagus

  • 7oz brussels sprouts

  • 1/2 yellow onion

  • 1/4oz garlic

  • 1/2 cup short grain rice

  • 3oz peas

  • 1oz cream cheese

  • 1oz shredded parmesan cheese



Directions

  • Chop asparagus and brussels sprouts. Add them to bowl, drizzle with avocado oil, salt and pepper. Toss them in your air fryer at 350F for 7-9 minutes, or put them on a sheet pan and roast them in the oven at 400F for 10-12 minutes.

  • Dice onion and mince garlic

  • In large pan add avocado oil and onion and sauté over medium heat for 2-3 minutes

  • Add rice and garlic to pan and cook for another 2-3 minutes

  • Add vegetable broth 1 cup at a time to pan and bring to a simmer. Cover and cook for 18-20 minutes or until broth is mostly absorbed

  • Remove risotto from heat, add peas, cream cheese, and half the parmesan. Stir until everything is combined

  • Top with roasted veggies and garnish with remaining parmesan

  • Enjoy!