Here's a delicious and healthy recipe for Spring Vegetable Risotto with a twist! This recipe is low in calories and perfect for Intermittent Fasting. Ingredients: * 1 cup of vegetable broth, warmed * 1 tablespoon olive oil * 1 small onion, finely chopped * 2 cloves garlic, minced * 1 small red bell pepper, diced * 1 small yellow bell pepper, diced * 1 small zucchini, diced * 1 small yellow squash, diced * 1 cup of arborio rice * 1/2 cup of grated parmesan cheese * Fresh parsley, chopped (optional) * Salt and pepper to taste Instructions: 1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. 2. Add the minced garlic and sauté for another minute. 3. Add the diced red and yellow bell peppers and sauté for 3-4 minutes or until they start to soften. 4. Add the diced zucchini and yellow squash and sauté for another 3-4 minutes or until all the vegetables are tender but still crisp. 5. Add the warmed vegetable broth, one ladle at a time, stirring continuously and allowing each ladle to absorb before adding the next. 6. After 10-12 minutes, add the arborio rice and stir to combine. Cook for another 2-3 minutes or until the rice is coated in the vegetable mixture and slightly toasted. 7. Add the grated parmesan cheese and stir to combine. 8. Season with salt and pepper to taste. 9. Serve immediately, garnished with chopped fresh parsley if desired. This recipe makes 4 servings. Each serving contains approximately 220 calories, 9g of fat, 33g of carbs, and 4g of protein. It's a delicious, healthy, and low-calorie meal perfect for Intermittent Fasting. The arborio rice provides sustained energy, while the vegetables provide fiber, vitamins, and minerals. Enjoy!

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