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    You are in: Home / Greek / Greek-Style Vegetable Risotto Recipe
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    Greek-Style Vegetable Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Vino Girl's Note:

    From Food & Wine, May 2006.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, bring 5 cups of the vegetable stock to a simmer.
    2. 2
      In another medium saucepan, heat 2 tablespoons of the olive oil.
    3. 3
      Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
    4. 4
      Add the rice and cook, stirring, for 1 minute.
    5. 5
      Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed.
    6. 6
      Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more.
    7. 7
      Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.
    8. 8
      Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
    9. 9
      Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes.
    10. 10
      Add the peas and arugula and cook until the arugula is wilted, about 1 minute.
    11. 11
      Add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.
    12. 12
      Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute.
    13. 13
      Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese if desired.

    Ratings & Reviews:

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    Nutritional Facts for Greek-Style Vegetable Risotto

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 385.6
     
    Calories from Fat 88
    22%
    Total Fat 9.8 g
    15%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 31.9 mg
    1%
    Total Carbohydrate 66.5 g
    22%
    Dietary Fiber 4.2 g
    16%
    Sugars 3.0 g
    12%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    vegetable stock

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