Veggie Risotto

By krystallondon

Since there's no butter or cheese in this recipe, as there is in classic risotto, you really need to use Arborio rice for the creamiest texture.

Ingredients

• 5 cups Vegetable Broth
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (8 oz) package mushrooms, sliced
• 3 large carrots, sliced
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp dried thyme leaves
• 2 cups Arborio rice
• 1/2 cup dry white wine or more Vegetable Broth
• 1 cup frozen baby peas, thawed

Preparation

Step 1

1. Place broth in medium saucepan; heat over low heat. Meanwhile, in large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes.

2. Add mushrooms, carrot, salt, pepper, thyme, and rice; cook and stir 2-3 minutes. Add wine or Broth; cook and stir until absorbed.

3. Slowly add the warm Broth, 1/2 cup at a time, stirring constantly. Add the peas with the last 1/2 cup of Broth. The rice should be tender yet firm in the centre, with a creamy sauce. Serve immediately.

Nutrients per serving
289.64 calories, 6.70 g fat (0.97 g saturated), 48.82 g carbohydrates, 375.23 mg sodium