Roasted Red Pepper & Parmesan Risotto

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
Rice - Arborio - Rice Select (1/4 cup), 4 serving)Pepper, black, .25 tspChicken broth, Swanson 100% FF, low sodium (1 cup), 3 servingDelallo Roasted Red Peppers in Olive Oil with Garlic (2 pieces), .5 servingMorton Lite Salt (1/4 tsp serving), 1 servingStella Finely Shredded 3 Cheese Italian (1/4 c serving), 2 servingOnions, raw, .3 cup, choppedExtra Virgin Olive Oil, 2 tbspLand O Lakes, Fresh Buttery Taste Spread, Tub, 1 Tbsp, 2 serving
Directions
1. Melt butter and oil in medium pan
2. Add onions and sautee for 3 minutes, stirring continuously
3. Add uncooked risotto, and continue to stir for 2 more minutes
4. Add 1 cup of the chicken broth
5. Stir until broth has been fully absorbed into the rice
6. Add 2nd cup of chicken broth, and stir until broth has been fully absorbed into the rice
7. Add 3rd and final cup of broth
8. Add salt and pepper
9. Add 1 roasted red pepper (cut into small pieces)
10. Continue to stir until broth has been fully absorbed into the rice
11. Serve and enjoy


Serving Size: Makes 4 one cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user MARYHENNIG.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 1,279.6
  • Total Fat: 58.6 g
  • Cholesterol: 50.0 mg
  • Sodium: 3,061.7 mg
  • Total Carbs: 162.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 38.1 g

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