Skip to main content

Garden Risotto

(0 reviews)
Garden Risotto
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 3
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

An Italian dinner ready in just 30 minutes. This risotto is made with garden fresh vegetables creating a delightful meal!

Ingredients

1
tablespoon olive oil
1/4
cup chopped green onions
1/4
cup chopped red bell pepper
1
cup uncooked short-grain Arborio rice, rinsed
1
(14 1/2-oz.) can ready-to-serve vegetable broth
3/4
cup water
1
cup chopped fresh broccoli
1/2
cup shredded carrot
1
teaspoon dried thyme leaves
2
tablespoons shredded fresh Parmesan cheese

Directions

  • 1 In large nonstick saucepan or Dutch oven, heat oil over medium heat until hot. Add onions and bell pepper; cook 2 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
  • 2 Add broth and water; bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes.
  • 3 Stir in broccoli and carrot; simmer an additional 5 to 10 minutes. Remove from heat; stir in thyme. Cover; let stand 3 minutes. Sprinkle with cheese.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
260
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1g
5%
)
Cholesterol
3mg
1%
Sodium
700mg
29%
Total Carbohydrate
43g
14%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
6g
Daily Value*:
Vitamin A
130%
130%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet