NUTRITION

SERVINGS

INGREDIENTS

0.13 cup Arborio rice

2 cup Low-sodium chicken broth

0.5 cup Liquid egg whites

1 large Eggs

1 tbsp Grated parmesan cheese

0.25 cup Plain non-fat Greek yogurt

1 tbsp Nutritional yeast

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

PREPARATION

• 1

  In a small saucepan, bring the chicken broth to a low simmer and keep it warm over low heat.

• 2

  In a separate wide skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until translucent and fragrant.

• 3

  Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly until the edges of the grains are slightly translucent.

• 4

  Begin adding the warm broth one ladle at a time, stirring frequently and allowing the liquid to be fully absorbed before adding the next ladle.

• 5

  While the rice cooks, bring a small pot of water to a gentle simmer with the apple cider vinegar; crack the eggs into the water and poach for 3 minutes until the whites are set but the yolks remain runny.

• 6

  Once the rice is tender and the broth is used, stir in the chopped spinach and liquid egg whites, stirring vigorously for 1-2 minutes until the mixture thickens and becomes creamy.

• 7

  Remove the skillet from the heat and fold in the Greek yogurt, parmesan cheese, nutritional yeast, sea salt, and black pepper.

• 8

  Divide the creamy risotto into a bowl and carefully top with the two poached eggs before serving.