Jenny's Zucchini & Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup Arborio Rice1 medium onion (chopped)1 tbsp extra virgin olive oil3.5 cups Imagine Low Sodium Vegetable Broth1 Large Zucchini (shredded)1 cup chopped mushrooms3 Garlic Cloves (pressed)1/2 cup shredded mozzeralla cheese (part skim)1/4 cup chopped fresh parsleycrushed red pepper, salt, to taste
In your pampered Chef "Deep Dish Baker" add Olive Oil, Rice, pressed garlic and chopped onion. Mix well and then spred evenly in the bottom of dish. Cook for 2-4 mins with lid off in the microwave or until onions are translucent.
Add Vegetable Broth, crushed red pepper and cook for 9-10 mins with lid on. Stir and add mushrooms and zucchini. Cook again for additional 9 mins.
Take out of microwave and add cheese. Mix well. Serve.
*Note: I used my Pampered Chef Rotary Cheese grater to shred the zucchini. And I used my Pampered Chef Food Chopper to dice onions and mushrooms.
Number of Servings: 5
Recipe submitted by SparkPeople user CHASINGPAVEMENT.
Add Vegetable Broth, crushed red pepper and cook for 9-10 mins with lid on. Stir and add mushrooms and zucchini. Cook again for additional 9 mins.
Take out of microwave and add cheese. Mix well. Serve.
*Note: I used my Pampered Chef Rotary Cheese grater to shred the zucchini. And I used my Pampered Chef Food Chopper to dice onions and mushrooms.
Number of Servings: 5
Recipe submitted by SparkPeople user CHASINGPAVEMENT.
Nutritional Info Amount Per Serving
- Calories: 192.9
- Total Fat: 3.9 g
- Cholesterol: 3.3 mg
- Sodium: 128.5 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 2.4 g
- Protein: 5.0 g
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