Vegetable Risotto

Name: Vegetable Risotto Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: Olive Oil 2 tbsp; 2 onions chopped into half and sliced; Frozen mixed vegetables (chunky carrots broccoli cauli beans); 1- 250 gm canned chopped tomatoes (can also add a stock cube if preferred with tomatoes for richer taste); 3/4 cup arborio rice; 1/4 cup risoni; 1/2 cup red lentils; 1 cup water; Low fat Soy milk (0.25 cup) - optional

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 6

Ingredients

Olive Oil 2 tbsp2 onions, chopped into half and slicedFrozen mixed vegetables (chunky carrots, broccoli, cauli, beans)1- 250 gm canned chopped tomatoes (can also add a stock cube if preferred with tomatoes for richer taste)3/4 cup arborio rice1/4 cup risoni1/2 cup red lentils1 cup waterLow fat Soy milk (0.25 cup) - optional

Directions

Saute Onion in olive oil till softened, add rice and risoni and lentils, stir till well mixed with onions. Add frozen Vegetables and stir. In a saucepan, mix canned tomatoes (and stock), and 1 cup water and keep on a low flame. Gradually add all of the hot (but not boiling) tomato/stock/water mixture into the rice and vegetable. Cook covered, till rice, lentils and vegetables are cooked. Add some low fat soy milk in the end to get a creamy texture. Serve hot.

Serving Size:�6 1-cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 178.6
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 117.9 mg
Total Carbs: 28.8 g
Dietary Fiber: 3.0 g
Protein: 5.3 g

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