Vegetarian

Jenny's Zucchini and Mushroom Risotto is for Dinner.

Jenny's Zucchini and Mushroom Risotto takes 15 minutes to prepare.

Jenny's Zucchini and Mushroom Risotto takes 25 minutes to cook.

Jenny's Zucchini and Mushroom Risotto makes 5 servings.

The ingredients for Jenny's Zucchini and Mushroom Risotto are:

1 cup Arborio Rice
1 medium onion (chopped)
1 tbsp extra virgin olive oil
4 cups Imagine Low Sodium Vegetable Broth
1 Large Zucchini (shredded)
1 cup chopped mushrooms
3 Garlic Cloves (pressed)
1/2 cup shredded mozzeralla cheese (part skim)
crushed red pepper, salt, to taste

Here is how you make Jenny's Zucchini and Mushroom Risotto:

In your pampered Chef "Deep Dish Baker" add Olive Oil, Rice, pressed garlic and chopped onion. Mix well and then spred evenly in the bottom of dish. Cook for 2-4 mins with lid off in the microwave or until onions are translucent. Add Vegetable Broth, crushed red pepper and cook for 9-10 mins with lid on. Stir and add mushrooms and zucchini. Cook again for additional 9 mins. Take out of microwave and add cheese and parsely. Mix well. Serve.*Note: I used my Pampered Chef Rotary Cheese grater to shred the zucchini. And I used my Pampered Chef Food Chopper to dice onions and mushrooms.Number of Servings: 5

The nutritional information for Jenny's Zucchini and Mushroom Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 193.3

• Total Fat: 3.9 g
• Cholesterol: 3.3 mg
• Sodium: 140.8 mg
• Total Carbs: 37.1 g
• Dietary Fiber: 2.4 g
• Protein: 4.9 g

The dietary needs meet for Jenny's Zucchini and Mushroom Risotto is Vegetarian