Make Healthy Meals

8 ounces of risotto Arborio rice
5 ounces frozen peas
2 tablespoons olive oil
4 spring onions, finely sliced
12 asparagus tips
5 cups vegetable broth
4 ounces chopped mushrooms
2 tablespoons mascarpone cheese

Heat the oil in a large non-stick pan.  Add the spring onions and sauté lightly for approximately 2 minutes.  Now add the rice and mix well until the rice is fully coated with the oil.  Add the asparagus tips, peas and 1 cup of stock.  Mix well.  Keep stirring over medium heat until almost all the liquid is absorbed, then add an additional cup of stock.  Keep repeating this process until the risotto is tender and cooked through.  You may need a little additional stock.

Add the spinach 1 minute before removing from heat.  Remove from heat and stir in the mascarpone cheese and serve immediately.

1 tablespoon butter
2 tbsp olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
2 cloves minced garlic
salt and pepper to taste

Combine oil and butter in frying pan. Saute garlic briefly before adding asparagus. Cook for 4-6 minutes, removing from heat before the asparagus becomes soggy.

Remove from pan and sprinkle with cheese, salt and pepper.

Editor’s Note:

Feta works well also. If you really want to control the fat, use cooking spray and a baking dish. Fresh Parmesan is by far better!

Technorati Tags: asparagus, parmesan

1 tablespoon olive oil
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves
kosher salt and freshly ground pepper to taste
crushed red pepper flakes to taste

Heat olive oil in a skillet. Saute garlic for a couple minutes. Add spinach, salt, pepper and crushed red pepper. Stir over heat for a few minutes, until leaves are wilted.

2 lb. green beans, trimmed
1 small white onion, chopped
2 cups grape tomatoes, sliced in half
4 tsp. minced fresh oregano
Salt and freshly ground pepper, to taste
3 tbsp extra-virgin olive oil
2-3 tbsp capers

Boil green beans in water until just slightly tender, no more than a couple minutes. Drain. Immerse in cold water to stop the cooking.

In a frying pan, combine olive oil, capers, tomatoes and onions. Cook for about one minute.

When ready to serve, reheat green beans, and combine with tomato mixture. Sprinkle with oregano, salt and pepper.