Hello, everyone, and welcome to our first Meatless Monday Recipe blog. I will share a meatless recipe you can cook and share with your family. I encourage you to dust off those aprons and become a master home cook. For October, I am sharing recipes from Hello Fresh, which provides meal kits to home kits, helping them prepare fresh foods without going to the grocery store. The kit includes all the ingredients except essential household ingredients such as salt and pepper. They have a nice variety of meatless meals that I will spotlight this month. Hello Fresh does not sponsor the Diabetic Toolbox podcast or blog, but I use them, so I thought I would share what I’m cooking. I will provide a link below to help you get started if you want to try them out.
Cooking at home is a great way to help you lose weight and lower your blood sugar while eating the foods you love or exploring new recipes. Meatless Monday is a global movement that encourages folks to reduce their meat intake one day a week for their health and the health of our planet. Research has shown that opting for a low-fat vegetarian or vegan meal plan can help lower your blood sugar and reverse prediabetes or type 2 diabetes.
Before I share the recipe, here are my thoughts on Zucchini and sun-dried Tomato Risotto; of course, their finished recipe photo looks a lot tastier than mine, but I have to say I enjoyed it, I did add some vegan sausages because since I am working out every day, I didn’t think that eating it alone would be enough combat my hunger after spin class. It was easy to make and creamy, and the fresh tomatoes added a lot of flavor to each bite.
Ingredients:
1 Shallot
Two cloves of garlic
4 oz of tomato
One zucchini
1.5 oz of sun-dried tomatoes
1 TBSP of Tuscan Heat Spice
¼ cup of Arborio Rice
Two veggie stock packets
4 oz cream sauce base
3 TBSP parmesan cheese
Prep: 15 minutes| Cook: 40 minutes| Calories: 690 per serving
Step One: Prep
-Adjust rack to middle position and preheat oven to 450 degrees.
-In a medium pot, bring five cups of water to a boil. Reduce to low heat and simmer. (you will use the hot water in step four)
Wash and dry produce
Trim and quarter zucchini lengthwise, cut crosswise (into 1/2-inch-thick pieces)
Step Two: Roast Veggies
Toss zucchini and grape tomatoes on a baking sheet with a
drizzle of olive oil and ½ tsp of the Tuscan Heat Spice, salt, and pepper.
Roast on the middle rack, tossing halfway through until brown and tender for
14-16 minutes.
Step Three: Start Risotto
While the veggies roast, heat a drizzle of oil in a large
pan over medium heat. Add shallot and
cook until lightly browned and slightly softened. Add rice, garlic, and sundried tomatoes. Cook,
stirring often, until rice is translucent, and garlic is fragrant, about 1-2
minutes—season with salt and pepper.
Step Three: Cook Risotto
Add 1 cup of hot water and stock concentrate to the pan with
the rice mixture. Cook, stirring until the
liquid has mostly absorbed. Repeat with
remaining water, adding ½ cup and stirring until the liquid has absorbed or
until rice is al dente, and the mixture is creamy, about 20-30 minutes.
Step Five:
Once the risotto is done, remove from heat and stir in half
the Parmesan and one TBSP butter until melted and combine Taste and season with
salt and pepper.
Step Six: Serve
Divide Risotto between plates, top with remaining zucchini
and grape tomatoes, and sprinkle with Parmesan cheese. Serve.
This recipe was easy to make, make sure you have all your
pans and additional seasonings and oil ready to use, and don’t be afraid to
make this recipe your own. You can switch cheese, add more seasoning like I did,
and I also added some vegan sausages to my dish.
Enjoy!
Wishing you Love & Peace,
Renee
Resources:
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