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  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 3

An Italian dinner ready in just 30 minutes. This risotto is made with garden fresh vegetables creating a delightful meal! ...MORE+ LESS-

Ingredients

1
tablespoon olive oil
1/4
cup chopped green onions
1/4
cup chopped red bell pepper
1
cup uncooked short-grain Arborio rice, rinsed
1
(14 1/2-oz.) can ready-to-serve vegetable broth
3/4
cup water
1
cup chopped fresh broccoli
1/2
cup shredded carrot
1
teaspoon dried thyme leaves
2
tablespoons shredded fresh Parmesan cheese

Steps

Hide Images
  • 1
    In large nonstick saucepan or Dutch oven, heat oil over medium heat until hot. Add onions and bell pepper; cook 2 minutes or until tender, stirring occasionally. Add rice; cook and stir 2 minutes.
  • 2
    Add broth and water; bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes.
  • 3
    Stir in broccoli and carrot; simmer an additional 5 to 10 minutes. Remove from heat; stir in thyme. Cover; let stand 3 minutes. Sprinkle with cheese.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories
260
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
3mg
1%
Sodium
700mg
29%
Total Carbohydrate
43g
14%
Dietary Fiber
2g
8%
Sugars
4g
Protein
6g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
50%
50%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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