Dinner

Tomato zucchini risotto is for Dinner.

Tomato zucchini risotto takes 10 minutes to prepare.

Tomato zucchini risotto takes 40 minutes to cook.

Tomato zucchini risotto makes 4 servings.

The ingredients for Tomato zucchini risotto are:

1 Tbsp olive oil
1 tsp minced garlic
1/3 cup chopped onions
1/2 cup arborio rice
1/2 tsp salt
14.5 oz can diced tomatoes
chicken broth, light and fat free, 1 3/4 cup
1 small zucchini (approx. 1/4 lb.), grated
2 Tbsp grated parmesan romano cheese

Here is how you make Tomato zucchini risotto:

In small saucepan heat chicken broth and keep warm over low heat at back of stove. In medium sized heavy saucepan heat olive oil over medium heat. Add onions and garlic and saute for 2 minutes. Add arborio rice and saute 1 minute further. Add diced tomatoes and 1/2 cup broth. Simmer covered until most of liquid is absorbed. Stir, and add about 1/4 cup broth. When absorbed add more, stir, and repeat until all broth is used and absorbed. Add grated parmesan romano cheese. Makes 4 servings, approx. 1 cup each.Number of Servings: 4Recipe submitted by SparkPeople user SQSINFAYETTE.

The nutritional information for Tomato zucchini risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 164.2

• Total Fat: 4.4 g
• Cholesterol: 2.5 mg
• Sodium: 624.0 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 1.7 g
• Protein: 5.0 g