ZENB Caprese Risotto

SERVES 4

PREP TIME 10 minutes

COOK TIME 35 minutes

TOTAL TIME 45 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 443g
Servings: 4

Calories: 360

Amount per Serving*% Daily Value
Total Fat13g17%
Saturated Fat3.5g18%
Cholesterol15mg5%
Sodium570mg25%
Carbohydrates53g19%
Dietary Fiber5g18%
Total Sugar8g
Protein12g
Vitamin A 10%
Vitamin C 10%
Calcium 156mg 10%
Iron 1mg 6%
Potassium 482mg 10%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Risotto is a delicious dish that can be made with a variety of ingredients. This low-calorie recipe uses ZENB Sweet Carrot and Tomato Marinara Pasta Sauce to help pack a flavorful punch. Enjoy this delicious gluten-free recipe!

INGREDIENTS

  • 4 cups low-sodium vegetable stock, divided
  • 1 teaspoon olive oil
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1 cup ZENB Sweet Carrot and Tomato Marinara Pasta Sauce
  • 1/4 cup finely grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup basil leaves, torn
  • 2 ounces fresh mozzarella cheese pearls
  • 2 teaspoons balsamic vinegar

INSTRUCTIONS

1.

Heat stock in medium sauce pan on medium-high heat until simmering; keep warm.

2.

Heat oil in large skillet on medium heat. Add shallots; cook 2-3 minutes until softened. Add garlic; cook 30 seconds or until fragrant. Add rice to skillet. Cook, stirring constantly, 2-3 minutes or until translucent. Stir in ZENB Sauce and 2 cups warmed stock.

3.

Reduce heat to medium-low. Cook 5-8 minutes or until liquid is completely absorbed. Repeat with remaining stock. Cook 12-15 minutes, stirring frequently, until rice is fully cooked and most liquid is absorbed.


4.

Stir in Parmesan cheese; remove pan from heat. Top each serving with cherry tomatoes, basil, mozzarella and a drizzle of balsamic vinegar.

Tasty Tips

Risotto can be made up to 1 hour ahead. Remove the skillet from the heat after the last addition of stock. When ready to serve, continue cooking while stirring frequently until rice is done.

Risotto cooked to the proper consistency should be thick, but still run off of a plate. Add additional stock as needed.

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