Vegetable Risotto

Vegetable Risotto

Vegetable Risotto

This tasty Italian rice dish contains almost no cholesterol.


Makes 6 servings


2 cups broccoli florets
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup finely chopped red bell pepper
2-1/2 cups chicken broth
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped onion
1/2 cup Arborio or other short-grain rice
1/4 cup dry white wine or water
1/3 cup freshly grated Parmesan cheese


  1. Steam broccoli, zucchini, yellow squash and bell pepper 3 minutes or just until crisp-tender. Rinse with cold water; drain and set aside.
  2. Bring broth to a simmer in small saucepan; keep hot on low heat. Heat oil in heavy large saucepan over medium-high heat until hot. Add onion; reduce heat to medium. Cook and stir about 5 minutes or until onion is translucent. Add rice, stirring to coat with oil. Add wine; cook and stir until almost dry. Add 1/2 cup hot broth; cook and stir until broth is absorbed. Continue adding broth, 1/2 cup at a time, allowing broth to absorb before each addition and stirring frequently. (Total cooking time for broth absorption is about 20 minutes.)
  3. Remove from heat; stir in cheese. Add steamed vegetables; mix well. Serve immediately.

Nutritional Information

Calories 150
Calories from Fat 27 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 4 mg
Carbohydrate 20 g
Fiber 2 g
Protein 7 g
Sodium 253 mg

Dietary Exchange

Starch 1
Vegetable 1
Fat 1

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