Root Vegetable Risotto


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Root Vegetable Risotto

Root Vegetable Risotto
Ingredients
2 tbsp. buttery spread (such as Country Crock, a better nutrition choice than butter)
2 cups peeled and chopped parsnips
2 cups peeled and chopped celery root
2 cups peeled and chopped rutabaga or turnip
1 cup chopped onion
2 cloves garlic, minced
2 tsp. Italian seasoning
6 cups vegetable stock or broth
1/2 cup white wine
1/2 cup grated Parmesan cheese
Freshly ground sea salt and pepper to taste
Directions

We used chopped vegetables in place of rice in this risotto dish. It makes a great side dish or spoon into cooked portabella or baby bella mushroom caps and top with additional cheese for a meatless main dish.

Prep: 30 minutes Cook: 30 minutes
Serves: 2 main or 4 side

1. Heat spread in a large skillet over medium heat. Reduce heat to low and add all vegetables to skillet. Cook for 10 minutes to soften, stirring frequently.

2. Stir in seasoning, then add stock a ladleful at a time, adding more when excess liquid has cooked off, stirring frequently. Stir in wine and cook for a few minutes more, then remove from heat and stir in cheese. Season with salt and pepper. 

Nutritional Information:
Calories: 460, Protein: 16g, Total Fat: 15g (Saturated Fat: 6g, Trans Fat: 0g), Carbohydrates: 61g, Fiber: 15g, Sugar: 21g, Cholesterol: 20mg, Sodium: 890mg, 11 points

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