What are some healthy Risotto recipes?

1. Mushroom and Leek Risotto

Ingredients:

- 1 cup Arborio rice

- 1/2 cup chopped mushrooms

- 1/2 cup chopped leeks

- 1/4 cup chopped onion

- 2 cloves garlic, minced

- 1/4 cup dry white wine

- 4 cups vegetable broth

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Heat a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the mushrooms, leeks, and rice and cook until the rice is lightly toasted, about 3 minutes.

3. Add the wine and cook until it has evaporated.

4. Add the vegetable broth one cup at a time, stirring constantly. Cook until the rice is tender and creamy, about 20 minutes.

5. Stir in the Parmesan cheese, salt, and pepper. Serve immediately.

2. Roasted Vegetable Risotto

Ingredients:

- 1 cup Arborio rice

- 1/2 cup chopped roasted red peppers

- 1/2 cup chopped roasted zucchini

- 1/2 cup chopped roasted eggplant

- 1/4 cup chopped onion

- 2 cloves garlic, minced

- 1/4 cup dry white wine

- 4 cups vegetable broth

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Heat a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the red peppers, zucchini, eggplant, and rice and cook until the rice is lightly toasted, about 3 minutes.

3. Add the wine and cook until it has evaporated.

4. Add the vegetable broth one cup at a time, stirring constantly. Cook until the rice is tender and creamy, about 20 minutes.

5. Stir in the Parmesan cheese, salt, and pepper. Serve immediately.

3. Spinach and Feta Risotto

Ingredients:

- 1 cup Arborio rice

- 1/2 cup chopped spinach

- 1/4 cup chopped feta cheese

- 1/4 cup chopped onion

- 2 cloves garlic, minced

- 1/4 cup dry white wine

- 4 cups vegetable broth

- 1/2 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Heat a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the spinach and cook until wilted, about 2 minutes.

3. Add the rice and cook until lightly toasted, about 3 minutes.

4. Add the wine and cook until it has evaporated.

5. Add the vegetable broth one cup at a time, stirring constantly. Cook until the rice is tender and creamy, about 20 minutes.

6. Stir in the feta cheese, Parmesan cheese, salt, and pepper. Serve immediately.