Who doesn't love a creamy dish of risotto? Fennel adds a light, fresh taste to this no-cheese vegan version, which is bursting with crisp-tender asparagus and green beans, peppery arugula, and zesty radishes. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add fennel and garlic; cook about 5 minutes or until the fennel is tender, stirring occasionally. Add the uncooked rice. Cook about 5 minutes or until the rice is golden brown, stirring frequently. Remove from heat.

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  • Meanwhile, bring broth and the water to boiling in a medium saucepan. Add green beans, if using. Cover and cook for 5 minutes. Add asparagus, if using. Cover and cook for 2 to 3 minutes more or just until the vegetables are tender. Using a slotted spoon, transfer the vegetables to a bowl, reserving the broth mixture in the saucepan. Set the vegetables aside. Reduce heat; cover and keep the broth mixture simmering.

  • Carefully stir 1 cup of the broth mixture into the rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the broth mixture into the rice mixture. Continue to cook, stirring frequently, until liquid is absorbed. Add another 1 cup of the broth mixture, 1/2 cup at a time, stirring frequently until the broth is absorbed. (This should take 18 to 20 minutes total.)

  • Stir in the remaining broth mixture. Cook and stir until rice is slightly firm (al dente) and creamy. Stir in the cooked asparagus and/or beans, the arugula (or spinach), radishes, parsley, and mint. Serve immediately.

Nutrition Facts

125 calories; 2.5 g total fat; 0.3 g saturated fat; 227 mg sodium. 317 mg potassium; 23.8 g carbohydrates; 2.5 g fiber; 2 g sugar; 3.4 g protein; 850 IU vitamin a iu; 15 mg vitamin c; 45 mcg folate; 54 mg calcium; 4 mg iron; 19 mg magnesium;