Dinner

Harvest Risotto is for Dinner.

Harvest Risotto takes several minutes to prepare.

Harvest Risotto takes several minutes to cook.

Harvest Risotto makes 6 servings.

The ingredients for Harvest Risotto are:

1 tbsp. olive oil
1 cup fresh or drained canned whole kernel corn
1 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 rice
4 cups Swanson® Chicken Broth
1 tsp. ground sage
.5 can cream of mushroom soup
1/4 cup grated Parmesan cheese

Here is how you make Harvest Risotto:

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: 6Recipe submitted by SparkPeople user FLYBALLJRT.

The nutritional information for Harvest Risotto is:

• Servings Per Recipe: 6
• 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