Veggie Risotto

Risotto is one of my favorite dishes. Whenever I see in on a menu at a restaurant I almost always order it. People always assume that it is complicated to make, but it is actually fairly easy. It just requires a lot of stirring. It is hearty, satisfying, and even figure friendly!

This is one of our favorite dishes here at L² Lounge. People always assume that risotto is hard to cook, but really it is just a lot of stirring. This recipe is healthy too! For those of you on Weight Watchers its 10 Pts+ 

Veggie Risotto

WW Pts+ : 10 

• 1 8oz package of sliced mushrooms
• 1 small bundle of asparagus, chopped in bite size pieces
• 6oz frozen peas
• 2 cups arborio rice
• 1 tsp olive oil
• 1 Tbsp butter
• 2 cloves garlic minced
• ½ onion, chopped
• 1 cup white wine
• 8 cups fat free chicken broth ( 2 32oz boxes)
• salt and pepper
• 1/2 cup reduced fat parmesan

Heat chicken stock in a small pot and keep on low heat.

Meanwhile, in a heavy stock pot, add olive oil and sauté the garlic. Add mushrooms cook for a few minutes. Season with salt and pepper. Add ½ cup of the chicken broth, frozen peas, and asparagus. Cover and cook until asparagus is tender, about 5 minutes. Once the veggies are cooked, put in separate bowl and set aside.

Return pot back to the heat. Set to medium-low. Add butter. Once melted add chopped onion and sauté until translucent. Add rice, and mix until well until coated. Add wine, season with some salt and pepper, and mix until adsorbed into the rice. Add 1 cup of chicken broth. Stir until broth is absorbed. Continue adding and stirring until all of the broth is absorbed. Add vegetable mixture and Parmesan. Mix well and enjoy!