Ingredients
- 1 tbsp olive oil
- 1 cup onion diced
- 1 tbsp garlic minced
- 1/2 cup celery chopped
- 1 1/2 cups carrot diced
- 5 cups rice short-grain
- 6 1/4 cup chicken broth sodium reduced
- 1 tsp margarine soft
- 1 cup mushrooms sliced
- 1/2 cup red pepper diced
- 1/2 tsp black pepper ground
Instructions
- Heat oil in heavy bottomed sauce pan
- Add onion and cook until light golden brown
- Add garlic, celery and carrot. Saute 3 minutes, stirring constantly
- Add rice and stir to coat with oil
- Slowly add approximately 1/2 cup sodium reduced chicken broth and stir until absorbed by rice. Continue adding 1/2 cup at a time until all broth is used
- Meanwhile, heat margarine and lightly saute mushrooms and red peppers
- Remove from heat and serve.
Estimated Cost Per Serving:
Nutrition Facts
Grilled Onion and Vegetable Risotto
Amount per Serving
Calories
453
% Daily Value*
Fat
2.6
g
4
%
Sodium
17
mg
1
%
Carbohydrates
95.8
g
32
%
Fiber
2.3
g
10
%
Protein
8.9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
