Dinner

Summer Risotto is for Dinner.

Summer Risotto takes 10 minutes to prepare.

Summer Risotto takes 20 minutes to cook.

Summer Risotto makes 4 servings.

The ingredients for Summer Risotto are:

2 cups chicken broth (low sodium)
1 cup short-grain rice (arborio or calrose work best)
2 tbsp of olive oil
1 small onion, diced
2 cloves garlic, diced
thyme, oregano, salt and pepper to taste
1/2 cup mushrooms
2 cups zucchini, sliced
1 cup red pepper, diced
4 tbsp parmesan cheese

Here is how you make Summer Risotto:

Heat 2 cups of chicken broth in pot over high heat. In another larger pot heat olive oil over medium heat, stirring in onions and garlic. Allow onions to brown. At this point I always add a fair amount of fresh thyme, oregano and add some salt and pepper for flavour.Add rice and stir well, making sure it is coated with oil. Add 1/2 cup of the chicken broth and deglaze the bottom of the pan. Once the broth is absorbed by the rice, add remaining broth and let simmer, stirring occasionally. After about 15 minutes add in the diced mushrooms and stir.Once all liquid is absorbed into the rice, add zucchini, red pepper and parmesan cheese. Allow rice to cool slightly and serve.I will substitute the parmesan for goats cheese or low-fat ricotta depending on what else I am serving. It's a very versatile dish though and you can substitute any of the vegetables for your personal/seasonal favourites or even add shrimp or some spicy sausage. Makes 4 side servings or 2 mains. Number of Servings: 4Recipe submitted by SparkPeople user KVM23..

The nutritional information for Summer Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 176.4

• Total Fat: 8.8 g
• Cholesterol: 6.5 mg
• Sodium: 576.2 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 2.0 g
• Protein: 4.9 g

Summer Risotto is Italian cuisine.