Green Goddess Risotto

green-goddess-risotto

Green Goddess Risotto

There are some days where I do really good with packing my meals with veggies, and other days where I am like I’ve literally eaten nothing green. It happens to the best of us, even when you have a blog called Spinach for Breakfast. 😉

This Green Goddess Risotto makes up for any loss in the vegetable department. It’s literally chalk full of green veggies, but feels like more of a comfort food than anything else. Plus I’m all for incorporating plant-based meals into my diet whenever I can. They tend to be great for the gut, and are full of vitamins, minerals and anti-oxidants that promote healthy skin. Plus in the end, we just want to eat what makes us feel good. 🙂

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Green Goddess Risotto
Serves 4
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Ingredients
  1. 1 small red onion, diced
  2. 3 cloves of garlic, minced
  3. 1 1/2 cups of brown rice
  4. 4 cups of vegetable broth
  5. 3 zucchinis
  6. 1 bunch asparagus
  7. sea salt
  8. 1 bag of frozen peas (about 2 cups)
  9. 1 cup of vegetable broth
  10. 1/2 teaspoon of garlic powder
  11. 2 tablespoon of olive oil
  12. lemon pepper seasoning
Instructions
  1. Preheat the oven to 400*F.
  2. Drizzle oil into a a large pan with tall sides (or a large pot)
  3. Add the onion and sauté until tender
  4. Add the garlic and sauté for a few minutes until fragrant.
  5. Add the brown rice and sauté for 1-2 min, stirring frequently.
  6. Add the 4 cups of vegetable broth and bring to a boil.
  7. Once boiling, reduce to medium-low and simmer for 40 min, stirring occasionally.
  8. Cut the zucchini in half lengthwise, and then cut into half rounds.
  9. Cut the bottom inch off the asparagus stalks and toss. Cut the remaining stalks into inch sized portions.
  10. Place the zucchini and asparagus on a baking tray and toss with olive oil, sea salt, and lemon pepper. Place in oven and roast for about 30 min. (*you can also sauté or grill these veggies)
  11. Cook the peas in a separate pot until just warm.
  12. Drain the water and place the peas in food processor with 2 tablespoons of olive oil, lemon pepper seasoning, 1/2 teaspoon of garlic powder, and 1 cup of vegetable broth. Puree until smooth.
  13. After the rice has cooked for 40 minutes (most of the liquid should be evaporated) add the pea mixture to the rice, and continue cooking until the rice is almost cooked (but still a bit al dente) and the liquid is evaporated off, leaving a creamy texture. This may take another 15-20 minutes.
  14. Mix in the roasted vegetables, and add more sea salt, pepper or lemon pepper to taste.
Notes
  1. For a quick version of this recipe use "quick cooking brown rice." Cook the brown rice according to package directions. Mix the pesto through the cooked brown rice when warm and heated through. Add the roasted vegetables. It will not leave you with the creaminess of the risotto, but still works!
Spinach for Breakfast https://www.spinach4breakfast.com/

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