North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4344/Quick_Risotto
Quick Risotto
Yield: Makes 6 servings
Ingredients
| 2 1/4 | cups | chicken broth, divided | |
|
|
|||
| 1 | cup | medium grain rice | |
|
|
|||
| Vegetable cooking spray | |||
|
|
|||
| 1/2 | cup | thinly sliced carrots | |
|
|
|||
| 1/2 | cup | thinly sliced yellow squash | |
|
|
|||
| 1/2 | cup | thinly sliced zucchini | |
|
|
|||
| 1/4 | cup | dry white wine | |
|
|
|||
| 1/2 | cup | grated Parmesan cheese | |
|
|
|||
| 1/4 | teaspoon | ground white pepper | |
|
|
|||
Nutrition Facts
Yield: Makes 6 servings
Approximate Nutrient Content per serving:
| Calories: | 171 | |
| Calories From Fat: | 18 | |
| Total Fat: | 2.7g | |
| Cholesterol: | 5mg | |
| Sodium: | 389mg | |
| Total Carbohydrates: | 28.7g | |
| Protein: | 6.9g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine 1 3/4 cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Coat large skillet with cooking spray and place over medium-high heat until hot. Cook carrots, squash and zucchini 2 to 3 minutes or until tender crisp. Add wine; cook 2 minutes longer. Set aside and keep warm.
Add remaining 1/2 cup broth to hot rice; stir over medium-high heat until broth is absorbed. Stir in cheese, pepper and reserved vegetables. Serve immediately.
Please note that some ingredients and brands may not be available in every store.
North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4344/Quick_Risotto
Be the first to comment on this recipe!
Add a Comment Login