Heart-Healthy Vegetable Risotto

Creamy, vibrant, and packed with wholesome goodness, this Heart-Healthy Vegetable Risotto is the perfect dish for a nutritious yet indulgent meal. Made with fiber-rich ingredients like asparagus, baby spinach, cherry tomatoes, and peas, this recipe combines the traditional creaminess of arborio rice with a medley of fresh vegetables for a lighter, guilt-free twist. Infused with the zesty brightness of lemon and the aromatic freshness of basil, each bite is a comforting balance of flavors and textures that are as satisfying as they are nourishing. Prepared with heart-friendly olive oil and low-sodium vegetable broth, this risotto skips the heavy cream but delivers an ultra-creamy texture through classic slow-simmering techniques. Whether you're following a healthy eating plan or simply looking for a flavorful weeknight dinner, this Mediterranean-inspired dish is a delicious way to incorporate more vegetables into your diet. Perfect as a standalone meal or paired with a light salad, it’s an easy, one-pan dish that comes together in just 50 minutes!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 cup arborio rice
• 4 cups low-sodium vegetable broth, warmed
• 0.5 cup dry white wine (optional)
• 1 bunch asparagus, trimmed and chopped into 1-inch pieces
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 0.5 cup frozen peas
• 1 teaspoon lemon zest
• 2 tablespoons fresh basil, chopped
• 0.25 cup grated parmesan cheese (optional for garnish)
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon salt (optional, use sparingly)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the arborio rice and stir for 2 minutes, ensuring each grain is lightly coated in oil.

Step 5

Pour in the white wine (if using) and cook, stirring constantly, until it is mostly absorbed.

Step 6

Ladle in 1 cup of the warm vegetable broth and stir until the liquid is mostly absorbed. Continue adding the broth 1 cup at a time, stirring frequently, until the rice is tender and creamy (approximately 20-25 minutes).

Step 7

After adding the second cup of broth, stir in the chopped asparagus and frozen peas so they cook alongside the rice.

Step 8

When the rice is nearly done, stir in the baby spinach, cherry tomatoes, and lemon zest.

Step 9

Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Step 10

Remove the risotto from the heat and stir in the fresh basil. Season with black pepper and a pinch of salt if desired.

Step 11

Serve immediately, garnished with a sprinkle of grated parmesan cheese, if using.

Nutrition Facts

Serving size	(2223.1g)

Amount per serving	% Daily Value*
Calories	1181.7

Total Fat 46.9g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 47.6mg	0%
Sodium 2096.1mg	0%
Total Carbohydrate 126.2g	0%
Dietary Fiber 22.0g	0%
Total Sugars 27.7g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 1022.8mg	0%
Iron 14.7mg	0%
Potassium 2623.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 17.1%

Carbs: 45.1%