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 butter 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 butter and lightly saute mushrooms and red peppers.
- Remove from heat and serve.
Estimated Cost Per Serving:
Nutrition Facts
Grilled Onion and Vegetable Risotto
Per
376 g
Calories
490
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.5
g
3
%
Carbohydrates
105
g
35
%
Fibre
3
g
13
%
Sugars
4
g
4
%
Protein
10
g
20
%
Sodium
135
mg
6
%
Potassium
261
mg
7
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot