Receta Grilled Vegetable Risotto (Gluten-Free and Vegan)
Ingredientes
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 cup arborio rice
- 1 quart (4 cups) vegetable or chicken broth
- 1/4 cup dry white wine (or use additional broth)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 cup cashew cream (or milk)
- Grilled Vegetables:
- Red Onion, Zucchini, Asparagus, Bell Peppers, Squash, and Eggplant all work well
- olive oil
- salt and pepper to taste
- Make the Risotto:
- In
- a large sauce pan over medium heat, heat the olive oil and add the
- onion. Saute for 3-4 minutes or until the onions
- begin to become translucent. Add the garlic and arborio rice and stir well, to
- coat the rice well with the olive oil.
- Meanwhile, pour the broth into a microwave safe container (a glass pyrex container works well). Heat for 2 minutes on high. Set aside.
- Add the white wine. Stir
- and in about 1-2 minutes, add one cup of the broth. Stir occasionally
- until the broth has been absorbed by the rice, which takes about 3-4
- minutes. Keep adding broth in 1/2-1 cup increments until the rice is
View Full Recipe at Sweet Peas and Pumpkins
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 175g | |
Recipe makes 4 servings | |
Calories 255 | |
Calories from Fat 33 | 13% |
Total Fat 3.8g | 5% |
Saturated Fat 0.57g | 2% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 592mg | 25% |
Potassium 219mg | 6% |
Total Carbs 47.66g | 13% |
Dietary Fiber 2.0g | 7% |
Sugars 5.72g | 4% |
Protein 4.48g | 7% |