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Receta Grilled Vegetable Risotto (Gluten-Free and Vegan)

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Raciónes: 4

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

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%
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