Creamy Risotto with Vegetables

Serves: 8
Total Calories: 250


4 cups water
2 teaspoons fat free vegetable soup mix
2 tablespoons extra virgin olive oil with Meyer lemon
1/3 cup onion chopped
1/4 cup celery chopped
1/4 cup carrot chopped
1/4 cup yellow bell pepper chopped
1/4 cup red bell pepper chopped
1 clove garlic minced or pressed
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt
1/2 teaspoon pepper freshly ground
1/2 cup Parmesan cheese grated
1 cup petite green peas no added salt


1. In a medium saucepan, add soup base to water and bring to a boil.
2. In a large pot, heat olive oil over moderately low heat. Add onion, celery, carrots, peppers, and garlic.
3. Cook until onion is translucent.
4. Add rice to pot and stir until it begins to turn opaque, approximately 2 minutes.
5. Add wine and salt and stir frequently until all wine has been absorbed.
6. Add ½ cup of the simmering broth and stir frequently until broth has been completely absorbed. The rice and broth should bubble gently; adjust heat as needed.
7. Continue adding broth in ½-cup increments until rice is tender, 25 to 30 minutes in all. Add additional broth if needed to keep rice moist.
8. Add peas and mix thoroughly to warm through.
9. Stir in pepper and Parmesan and serve.

Nutritional Facts:

Serves: 8
Total Calories: 250
Calories from Fat: 58

This Creamy Risotto with Vegetables recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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