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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 697.7 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Mushroom & Zucchini Risotto calories by ingredient
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Mushroom & Zucchini Risotto



Introduction

button mushrooms, zucchini, and bell peppers are grilled and then chopped and cooked with rice to create a yummy, healthy risotto. Makes a great vegetarian meal or a hearty side dish. button mushrooms, zucchini, and bell peppers are grilled and then chopped and cooked with rice to create a yummy, healthy risotto. Makes a great vegetarian meal or a hearty side dish.
Number of Servings: 6

Ingredients

    10 button mushrooms
    1 medium zucchini
    2 green bell peppers
    2 tbsp olive oil
    1 green onion, chopped
    2 cloves garlic, minced
    1.5 cups brown rice
    2.5 cups vegetable broth
    1 tsp salt
    pepper
    3 tbsp freshly chopped parsley (about 3/4 tbsp dried)

Directions

Lightly brush peppers, zucchini, and onions with oil. Grill until char marks are left on all sides - about 7 minutes per side. Remove from grill and chop into tiny pieces.
Heat 1 tbsp olive oil in large saucepan. Saute green onion and garlic about 4 minutes over medium heat. Add in chopped veggies, salt, pepper, parsley, rice, and vegetable broth. Stirring frequently, bring to a boil, then reduce heat to simmer and continue stirring and simmering until rice is tender and most of the broth is absorbed.
Let sit for 5 - 10 minutes before serving.

Serving size appx 1 cup.

*optional: sprinkle with parmesan before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.






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