Harvest Risotto
- Number of Servings: 6
Ingredients
1 tbsp. olive oil1 cup fresh or drained canned whole kernel corn1 large orange or red pepper, chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)1 3/4 cups uncooked regular long-grain white rice4 cups Swanson® Chicken Broth1 tsp. ground sage.5 can cream of mushroom soup1/4 cup grated Parmesan cheese
Heat the oil in a 4-quart saucepan over medium heat. Add the corn, pepper and onion and cook for 5 minutes or until the vegetables are lightly browned.
Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.
Makes 6 servings. Double it and freeze half for a busy day!
Number of Servings: 6
Recipe submitted by SparkPeople user FLYBALLJRT.
Add the rice to the saucepan and cook and stir for 30 seconds. Stir in the broth and sage and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Stir in the soup. Cook for 2 minutes or until the rice mixture is hot. Sprinkle with the cheese.
Makes 6 servings. Double it and freeze half for a busy day!
Number of Servings: 6
Recipe submitted by SparkPeople user FLYBALLJRT.
Nutritional Info Amount Per Serving
- Calories: 188.2
- Total Fat: 7.0 g
- Cholesterol: 0.8 mg
- Sodium: 828.4 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.6 g
- Protein: 10.6 g
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