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Ingredients
- 1/2 tablespoon Olive oil
- 1 1/2 tablespoon minced garlic
- 1 cup arborio rice
- 1/4 cup white grape juice
- 24 ounces hot vegetable stock
- 2 cups broccoli
- 1 wedge laughing cow light swiss cheese
- Salt and black pepper to taste
Directions
- In a medium saucepan coated with oil, sweat the garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes. Add juice and let rice completely absorb. Add the broccoli and then slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved and broccoli is cooked. Once this is achieved add the cheese until melted fully
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 22 | 10% |
| Total Fat 2.5g | 3% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 567mg | 24% |
| Potassium 260mg | 7% |
| Total Carbs 42.14g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.8g | 2% |
| Protein 6.25g | 10% |
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