Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 8 servings

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.
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.

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