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Vegetable Risotto  Recipe

Vegetable Risotto Recipe
Photo Courtesy Of Thereadystore.com 

 Heart Healthy Recipe Ingredients: 

  • 2 cups vegetarian Chicken or Veggie Stock    
  • 1-2 Garlic Cloves - minced
  • 1 medium Onion - diced
  • 4 cups Water
  • 1 small Bulb Fennel - diced
  • 1 1/2 cups Arborio Rice
  • 3/4 cup Dry White Wine (optional)
  • 8 ounces Mushrooms - coarsely chopped
  • 2 tablespoons Fresh Oregano - chopped
  • 2  tablespoons Fresh Sage - chopped
  • Salt & Pepper to taste

 Instructions:

  • Combine stock and water in a pot and bring to a boil, then turn down to
    barely simmering.
     
     
  • While it is warming up, chop the vegetables.
  • Saute onion, fennel and garlic using either wine or stock to keep them from sticking, until softened in a large nonstick skillet over medium low heat.
  • Add rice and wine. Stir a bit to coat the rice.
  • Once the mixture dries out add 1/2 cup broth and stir. 
  • When the mixture starts to dry out again add another 1/2 cup of
    broth and stir.
  • Keep this pattern up - you don't have to stir constantly, but
    you do need to do it about every 1-2 minutes.
  • Keep adding broth as needed to keep it from sticking.
  • After about 10-15 minutes add the mushrooms and herbs.
  • Keep stirring and adding stock another 5-10 minutes checking the rice to see
    if it is done.
  • If you run out of stock before the rice is done, just add hot water as needed. Usually takes 25-30 minutes.

Low-Fat Meal

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