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Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms takes 5 minutes to prepare.

Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms takes 15 minutes to cook.

Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms makes 4 servings.

The ingredients for Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms are:

De Cecco Riso, 2 serving
Zucchini, 1 cup, sliced
Summer squash, 1 cup slices
Green Peppers (bell peppers), .25 cup, strips
Peppers, sweet, red, raw, sliced, .25 cup
*Balsamic Vinegar, 2 tbsp
Olive Oil, 2 tbsp
Dill weed, dried, 1 tsp
Portabello Mushroom (raw) 100 g, 3 oz

Here is how you make Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms:

Boil enough water (then add salt) for 2 servings of Riso Pasta (1 serving is about 1/4 cup). Cook for 11 mins or until done, or per package instructions. On a skillet, saute portabello mushrooms in olive oil until slightly brown then add squash and zucchini. When the squash and zucchini have started to look clear, add the bell peppers. The mushroom may absorb most of the oil so you can drizzle a little more olive oil after adding the other vegetables. Drain the water from the riso and add riso to the vegetables in the skillet. Mix well and then add balsamic vinegar. Sprinkle in dill weed. Makes 4 servings (or two if you're really hungry!)Number of Servings: 4Recipe submitted by SparkPeople user DJENVZ.

The nutritional information for Riso with Zucchini, Squash, Bell Peppers and Portabello Mushrooms is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 191.4

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 150.1 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 2.9 g
• Protein: 5.0 g