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Zico Roasted Red Pepper Risotto 4

Roasted Red Pepper Risotto

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Entree, Main Dish
  • Cuisine: Vegetarian, Italian

Description

This delicious roasted red pepper risotto is a simple healthy one bowl meal that will keep you feeling full and satisfied for hours afterwards.


Ingredients

For the Risotto:

  • 1 (16 oz.) jar of roasted red peppers, drained
  • 1 tablespoon olive oil
  • 1 small onion, chopped (~1/2 cup)
  • 2 cloves garlic, minced
  • 1 cup quinoa, rinsed
  • 1/2 cup white wine
  • 1 1/22 cups of ZICO 100% coconut water with No Added Sugar
  • 1 tablespoon tomato paste
  • Salt and ground black pepper, to taste
  • 3 ounces goat cheese (~1/3 cup)

For the Kale:

  • 1 (5 oz.) package baby kale or spinach
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and ground black pepper, to taste

For Serving:

  • 4 eggs
  • 1 tablespoon olive oil
  • Additional goat cheese crumbles

Instructions

  1. Drain the liquid from the jarred roasted red peppers. Puree until smooth in a food processor.
  2. In a large skillet with tall sides, heat up the olive oil over medium high eat. Add the onion and stir fry for 3-4 minutes or until translucent. Add the garlic and cook another 1 minute.
  3. Stir in the quinoa. Once coated with oil, add the white wine. Cook for 3-4 minutes or until white wine is cooked off.
  4. Stir in 1/2 cup of the coconut water, simmer until cooked off. Add the next 1/2 cup an repeat until 1 1/2 cups have been added. Stir in the pureed peppers and tomato paste. Cook until thickened. (Add the last 1/2 cup of coconut water if too thick.)
  5. Season with salt and pepper. Turn off the heat and stir in the goat cheese until melted into the risotto. Set aside.
  6. To make the kale, add olive oil to a skillet. Add the garlic and stir fry for 1 minute. Add the kale and stir until wilted. Season with salt and black pepper.
  7. Wipe out the same skillet used for the kale. Add oil and fry eggs.
  8. To serve, layer risotto, kale, and fried eggs in a bowl. Season with additional black pepper.

Nutrition

  • Serving Size: 1/4th recipe
  • Calories: 490 kcals
  • Sugar: 11 g
  • Sodium: 645 mg
  • Fat: 25 g
  • Saturated Fat: 8.5 g
  • Unsaturated Fat: 16.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 7.5 g
  • Protein: 22 g
  • Cholesterol: 185 mg