Vegetable Risotto the Editors of Publications International, Ltd.
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|
- Steam broccoli, zucchini, yellow squash and bell pepper 3 minutes or just until crisp-tender. Rinse with cold water; drain and set aside.
- 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.)
- Remove from heat; stir in cheese. Add steamed vegetables; mix well. Serve immediately.
|Calories from Fat||27 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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