Tomato Vegetable Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 131.8
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 157.0 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.6 g
- Protein: 4.2 g
View full nutritional breakdown of Tomato Vegetable Risotto calories by ingredient
Submitted by: JOLINAR
Number of Servings: 6
Ingredients
-
2 oz onion, chopped
1 clove garlic, mined
2 tsp olive oil
2/3 c arborio rice, uncooked
1 cups vegetable broth
8 oz tomato sauce
dash black pepper
4 tbs Parmesan cheese
1 cup mixed vegetables
Directions
1. In a medium sauce pan, cook the onion and garlic in the olive oil until tender. Add the rice, stir, and cook 2 minutes. Stir in the tomato sauce, then add the broth a little at a time. Bring to boil, then reduce to low-medium heat, cover and simmer for 15-20 minutes. You'll need to keep an eye on it and stir often.
2. Remove pan from heat. Stir in vegetables and cheese. Cover and let stand 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLINAR.
2. Remove pan from heat. Stir in vegetables and cheese. Cover and let stand 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JOLINAR.
