Antioxidant Risotto Recipe

Name: Antioxidant Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, chopped; 2 tablespoons olive oil; 2 cups broccoli, chopped; 1 cup butternut squash, peeled, seeded and diced; 1 cup mushroom, sliced; 2 cups Baby Spinach, well washed; 3 garlic cloves, minced; 1 teaspoon ginger, minced; ½ cup pine nuts; ¼ cup parsley, chopped; ¼ cup red wine; 4 cups vegetable broth; ¾ cup arborio rice; salt and pepper

Servings: persons

1 red onion, chopped
2 tablespoons olive oil
2 cups broccoli, chopped
1 cup butternut squash, peeled, seeded and diced
1 cup mushroom, sliced
2 cups Baby Spinach, well washed
3 garlic cloves, minced
1 teaspoon ginger, minced
½ cup pine nuts
¼ cup parsley, chopped
¼ cup red wine
4 cups vegetable broth
¾ cup arborio rice
salt and pepper

1
In a large skillet saute the onion for 3 minutes, until soft.
2
Add the broccoli and squash and continue to cook until the veggies are getting cooked through - but not mushy about 5 minutes.
3
Add the mushrooms, spinach, garlic and ginger.
4
Cook for another 5 minutes.
5
Add the pine nuts, parsley and red wine.
6
Simmer until the red wine is almost completely absorbed.
7
Remove this mixture from heat and set aside.
8
In a stock pot heat the broth until it is simmering.
9
Keep it hot.
10
In a dutch over or large pot (yes this is the 3rd pot!
11
I told you it was a fiddly recipe) heat a teaspoon of oil.
12
Add the rice and stir it around until all the grains are coated.
13
When the rice begins to go slightly brown begin to add the stock a ladle full at a time.
14
After each addition, stir the rice until the broth is completely absorbed.
15
Then add another ladle.
16
Continue in this manner until all of the stock is absorbed by the rice - your risotto will now have a lovely creamy texture.
17
Add the cooked veggie mixture into the risotto, stir through over low heat until completely incorporated.
18
Yum.

1000

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red onion, chopped, 2 tablespoons olive oil, 2 cups broccoli, chopped, 1 cup butternut squash, peeled, seeded and diced, and more.

Yes, Antioxidant Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antioxidant Risotto

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