Date Night Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 295.6
- Total Fat: 7.8 g
- Cholesterol: 19.2 mg
- Sodium: 794.1 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 1.7 g
- Protein: 9.4 g
View full nutritional breakdown of Date Night Risotto calories by ingredient
Introduction
delicious low cal risotto recipe. Swap out the tomoatoes and cheese for blanched, fresh veggies too; a great option. (Calorie count on this recipe accounts for mozzarella, asparagus and zucchini; my variation for tonight.) This is my go-to recipe for entertaining! delicious low cal risotto recipe. Swap out the tomoatoes and cheese for blanched, fresh veggies too; a great option. (Calorie count on this recipe accounts for mozzarella, asparagus and zucchini; my variation for tonight.) This is my go-to recipe for entertaining!Number of Servings: 6
Ingredients
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4¨ö cups vegetable broth
2 TBs olive oil, divided
2 cups chopped leek
1¨ö cups Arborio rice
¨÷ cup dry white wine
¨ù cup fat-free half and half
1 tsp salt
¨ù tsp freshly ground pepper
1 cup halved grape tomatoes
¨ù cup fresh basil
5 oz fresh mozzarella, diced
3 TBs balsamic vinegar (to serve with)
Directions
Bring the broth to a simmer in a medium saucepan (do not boil). Keep warm.
Heat 1 TBs oil in a large saucepan over medium-high heat. Add leak; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add the wine and stir until combined. Add 1 cup broth and stir until combined. Add the remaining broth, ¨ö cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
Stir in half and half, salt and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil and cheese.
Place about 1 cup risotto evenly into 6 shallow bowls and drizzle each with ¨ö tsp balsamic syrup and ¨ö tsp olive oil.
Enjoy!
Serving Size: 6 x 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMYBERIT.
Heat 1 TBs oil in a large saucepan over medium-high heat. Add leak; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Reduce heat to medium. Add the wine and stir until combined. Add 1 cup broth and stir until combined. Add the remaining broth, ¨ö cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
Stir in half and half, salt and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil and cheese.
Place about 1 cup risotto evenly into 6 shallow bowls and drizzle each with ¨ö tsp balsamic syrup and ¨ö tsp olive oil.
Enjoy!
Serving Size: 6 x 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMYBERIT.