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.
3 cups vegetable broth
7oz brussels sprouts
1/2 yellow onion
1/2 cup short grain rice
1oz cream cheese
1oz shredded parmesan cheese
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