Try Donna Hay’s New Low-Carb Risotto Recipe
Our favourite food editor and cookbook author, Donna Hay, has reinvented risotto for the better, as reported by Huffington Post Australia. How, you ask? By replacing the rice for asparagus—genius. If you love healthy and hearty meals but without the carbs, then this is the ideal meal for you. Heading into the warmer months, this light and less starchy alternative may just convert you forever. See the recipe below and try it for yourself at home!
8 bunches (1kg) asparagus, trimmed and chopped
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
3 cups (750ml) hot chicken stock
Sea salt and cracked black pepper
200g sugar snap peas, blanched and halved
1 x 250g buffalo mozzarella, torn
Basil leaves, to serve
1. Place the asparagus in a food processor and pulse until it resembles rice. Set aside.
2. Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook for 2–3 minutes or until softened. Increase heat to high, add the asparagus, stock, salt and pepper and cook for 6–8 minutes or until asparagus is just tender.
3. Divide the asparagus risotto between bowls, top with sugar snap peas, mozzarella and basil and sprinkle with pepper to serve.
This recipe is from Hay’s Light + Fresh Issue 2 cookbook available online now.
Will you be trying this light and healthy risotto recipe at home? Tell us in the comments below!