Risottos can be really heavy with a lot of butter and cheese. I’ve cut down on the cheese and butter in this recipe plus added in some extra veggies to make it a healthier side dish. This recipe is a great base for any type of risotto – you could add more veggies like mushrooms or asparagus too.
Tomato Basil Spinach Risotto
Serves 4 – Prep Time 10 minutes – Cook Time 20 minutes
1 cup arborio rice
2 cups reduced-sodium chicken broth
1 tbsp unsalted butter (optional)
1/4 cup fresh basil
1/2 cup spinach
3 cloves garlic
1/4 cup parmesan (optional)
10 cherry tomatoes, halved
1/2 lemon, zested
salt & pepper to taste
Combine rice, broth, and butter in a medium pot. Bring to a boil and reduce to a simmer (for about 20 minutes). While the rice cooks, combine basil, spinach, and garlic in the base of a food processor. Pulse until minced, scraping down the sides as needed. Once the rice is cooked add in parmesan and tomatoes until cheese is melted. Season with salt & pepper. Top with lemon zest to serve – pairs great withs seafood and poultry.
Looking for your next meal prep recipe? Try out this Mediterranean Sheet Pan Chicken and Veggies recipe adapted from Half Baked Harvest!
I love making Mediterranean foods – did you know there are a lot of health benefits to eating a Mediterranean diet? Research shows that people following a Mediterranean diet have reduced risk for cardiovascular disease, cancer, diabetes, Alzheimer’s disease, and inflammation (an underlying process of most chronic diseases). Following a Mediterranean diet can also promote healthy weight maintenance.
A Mediterranean diet is packed with plant-based foods, lean meats, and heart healthy fats. The emphasis on plant-based foods means adding a lot of antioxidants (the compounds that give plants their bright colors) to the diet which help fight inflammation. Heart healthy fats are also anti-inflammatory and include avocados, olive oil, nuts, and seeds. To learn more about the Mediterranean diet head on over to Today’s Dietitian.
Mediterranean Sheet Pan Chicken and Veggies Recipe
On a rimmed baking sheet, combine chicken, 2 tablespoons olive oil, juice of one lemon, balsamic vinegar, dill, paprika, garlic and salt & pepper. Toss well to coat the chicken. Add the sweet potato, cauliflower, broccolini, bell pepper, and onions. Drizzle with remaining 1 tablespoons olive oil. Arrange in an even layer. Add lemon slices (from remaining lemon) and transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked and veggies are crispy.
While the chicken cooks combine feta, sun-dried tomatoes, and olives in a bowl