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Recipes  |
Cheesy Vegetable Risotto
1 tablespoon butter 2 tablespoons olive oil 1 large chopped onion 1 finely chopped clove garlic 1 cup uncooked medium grain white rice 1 32 oz carton low sodium warmed chicken broth 1 12 oz bag frozen broccoli, carrots, cauliflower in cheese sauce 1/2 cup shredded Parmesan cheese 2 tablespoons Parsley 1/4 teaspoon Cracked Black Pepper Directions: 1. In 10-inch nonstick skillet heat butter and oil over medium-high heat until butter is melted 2. Add onion and garlic cook stirring frequently 3-5 minutes or until onion is tender 3. Stir in rice 4. Cook while stirring until edges of rice are translucent 5. Stir in 1/2 cup of the broth 6. Cook 2-4 minutes while stirring until broth is absorbed 7. Reduce heat to medium 8. Stir in 1 1/2 cups of the broth 9. Cook uncovered 4-5 minutes while stirring until broth is absorbed 10. Stir in another 1 cup of the broth 11. Cook uncovered 4-5 minutes while stirring until broth is absorbed 12. Stir in remaining 1 cup broth 13. Cook 7-8 minutes while stirring until rice is tender and mixture is creamy 14. Cook frozen vegetables as directed on bag 15. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture Serves: 8 Calories: 198 Calories from Fat: 70 Total Fat: 7g Saturated Fat: 2 1/2g Trans Fat: 0g Cholesterol: 12mg Sodium: 846mg Total Carbohydrate: 27g Dietary Fiber: 1g Sugars: 3g Protein: 7g |
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