Lunch

Vegetable Risotto is for Lunch.

Vegetable Risotto takes 15 minutes to prepare.

Vegetable Risotto takes 45 minutes to cook.

Vegetable Risotto makes 6 servings.

The ingredients for Vegetable Risotto are:

Olive Oil 2 tbsp
2 onions, chopped into half and sliced
Frozen mixed vegetables (chunky carrots, broccoli, cauli, beans)
1- 250 gm canned chopped tomatoes (can also add a stock cube if preferred with tomatoes for richer taste)
3/4 cup arborio rice
1/4 cup risoni
1/2 cup red lentils
1 cup water
Low fat Soy milk (0.25 cup) - optional

Here is how you make Vegetable Risotto:

Saute Onion in olive oil till softened, add rice and risoni and lentils, stir till well mixed with onions. Add frozen Vegetables and stir. In a saucepan, mix canned tomatoes (and stock), and 1 cup water and keep on a low flame. Gradually add all of the hot (but not boiling) tomato/stock/water mixture into the rice and vegetable. Cook covered, till rice, lentils and vegetables are cooked. Add some low fat soy milk in the end to get a creamy texture. Serve hot.Serving Size:?6 1-cup servings

The nutritional information for Vegetable Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 178.6

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 117.9 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.0 g
• Protein: 5.3 g

Vegetable Risotto is Italian cuisine.

The dietary needs meet for Vegetable Risotto is Lactose Free