Tomato Vegetable Risotto


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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
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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.

TAGS:  Side Items |

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