Dinner

Mushroom and Zucchini Risotto is for Dinner.

Mushroom and Zucchini Risotto takes 15 minutes to prepare.

Mushroom and Zucchini Risotto takes 40 minutes to cook.

Mushroom and Zucchini Risotto makes 6 servings.

The ingredients for Mushroom and Zucchini Risotto are:

10 button mushrooms
1 medium zucchini
2 green bell peppers
2 tbsp olive oil
1 green onion, chopped
2 cloves garlic, minced
1.5 cups brown rice
2.5 cups vegetable broth
1 tsp salt
pepper
3 tbsp freshly chopped parsley (about 3/4 tbsp dried)

Here is how you make Mushroom and Zucchini Risotto:

Lightly brush peppers, zucchini, and onions with oil. Grill until char marks are left on all sides - about 7 minutes per side. Remove from grill and chop into tiny pieces. Heat 1 tbsp olive oil in large saucepan. Saute green onion and garlic about 4 minutes over medium heat. Add in chopped veggies, salt, pepper, parsley, rice, and vegetable broth. Stirring frequently, bring to a boil, then reduce heat to simmer and continue stirring and simmering until rice is tender and most of the broth is absorbed. Let sit for 5 - 10 minutes before serving. Serving size appx 1 cup. *optional: sprinkle with parmesan before serving.Number of Servings: 6Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Mushroom and Zucchini Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 119.1

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 697.7 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 2.1 g
• Protein: 2.3 g

The dietary needs meet for Mushroom and Zucchini Risotto is Vegetarian