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Mediterranean Risotto

Yield: Serves 4. 1-1/2 cups per serving.



5 cups low-sodium chicken broth
1 spray olive oil cooking spray
2 tsp minced garlic
1/2 cup chopped onion
1 cup arborio rice, dry
1 tsp dried oregano
2 large tomatoes, seeded and chopped
1 zucchini, diced
1 cup fresh sliced mushrooms
1 cup canned garbanzo beans, drained
2 tablespoons fresh chopped basil
1/8th teaspoon black pepper
4 tablespoons grated parmesan cheese

Bring chicken broth to a boil; keep warm.

Spray large sauce pan with olive oil cooking spray. Heat over medium heat. Saute onion and garlic until brown. Add rice and 1 cup of broth. Cook 5 minutes.

Add broth in 1 cup increments. Add the rest of the ingredients with the final cup of broth/water.

Cook until rice is creamy and tender.