Vegetable Risotto

prep time:: 30 min

Serving size: 4

ingredients

1 C mushroom -- chopped
1/2 C carrot -- chopped coarsly
1/2 C zucchini -- chopped
2 cloves garlic -- minced
1 C onion -- chopped
1 C rice Italian Arbozo
1/2 C frozen peas
1/2 C frozen corn
1 3/4 C chicken broth (maybe 2 cups)
1 3/4 C water
1/8 tsp pepper
3/4 tsp dried basil -- crushed
1/4 tsp thyme -- dried
3 tsp olive oil or olive oil spray
1/2 C parmesan cheese -- grated or shredded

directions

In a large saucepan cook mushrooms, carrots, zucchini, onions and garlic in hot oil for 3-5 minutes. Stir in peas, and corn; cook and stir for 3 more minutes.

In another saucepan combine broth,water, basil, thyme and pepper. Bring to boiling. Add 1 cup of the boiling broth mixture to rice mixture. Cook over medium heat, stirring constantly, till nearly all the liquid is absorbed. Add enough additional broth mixture to barely cover rice; cook, stirring constantly, till broth is nearly absorbed. Continue adding broth and cooking and stirring rice mixture till rice is tender and nearly all the liquid has cooked away. (this should take about 18-22 minutes. The rice will have a creamy consistency. Remove from heat, stir in Parmesan cheese.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 3g Fat (26.7% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 218mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Serving Ideas : 6 for side dish, or 4 for main dish. Great with salad.

NOTES : We ate this as main course for 2 nights. Warmed it up in microwave. Wonderful!!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Irene