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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Mediterranean Risotto
| Nutrition Information | |
| Calories: | 340 |
| Total Fat: | 2.5g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 5mg |
| Sodium: | 140mg |
| Carbohydrates: | 64g |
| Dietary Fiber: | 6g |
| Sugars: | 4g |
| Protein: | 16g |
| Vitamin A: | 400iu (8%) |
| Vitamin C: | 22mg (36%) |
| Calcium: | 150mg (15%) |
| Iron: | 2.7mg (15%) |
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.
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