Vegetarian

Risotto Frittata takes 15 minutes to prepare.

Risotto Frittata takes 40 minutes to cook.

Risotto Frittata makes 4 servings.

The ingredients for Risotto Frittata are:

2T olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 large red bell pepper, seeded and cut into thin strips
3/4 risotto rice
2 c. simmering veg broth
3T butter
2.5 c. mushrooms, thinly sliced
4T freshly grated parmesan
6 eggs
s+p

Here is how you make Risotto Frittata:

Serves 4- Heat 1T oil in large frying pan and cook onion and garlic over gentle heat (2-3 min) until onions soften but doesn't brown. Add pepper and cook for 4-5 minutes until soft- Stir in rice and gently cook 2-3 min, stirring constantly until grains are evenly coated- Add a quarter of veg stock and season with s+p. Stir over low until stock is absorbed. Continue to add stock a little at a time, allowing rice to full absorb (about 20-25 min) until rice is al dente- In separate small pan, heat a little of remaining oil and some of the butter and cook mushrooms until golden. Transfer to plate.- When rice is tender, remove pan from heat and stir in cooked mushrooms and parmesan.- Beat eggs with 8t cold water and season with s+p. Heat remaining oil and butter in omelette pan and add risotto mixture. Spread mixture in pan add add beaten egg mixture, tilting pan to evenly distribute. Cook over mod-hi heat for 1-2 minutes then serve. Number of Servings: 4Recipe submitted by SparkPeople user LNHEWITT.

The nutritional information for Risotto Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 351.9

• Total Fat: 24.7 g
• Cholesterol: 346.0 mg
• Sodium: 662.0 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 1.7 g
• Protein: 14.3 g