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Rainbow Risotto

Makes 6 servings

4 cups Vegetable Broth, divided
1 cup dry arborio rice
1 onion, finely chopped
2 cups broccoli florets
1 cup finely chopped zucchini
1 cup frozen corn, thawed
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 tablespoon soy sauce
2 cups chopped fresh spinach
1 freshly ground black pepper, to taste

Place 3 1/2 cups broth in a saucepan and bring to a boil. Stir in rice, reduce heat, and cook over low heat, stirring frequently, until broth is absorbed, about 15 minutes.

Meanwhile, place remaining 1/2 cup broth in a large non-stick skillet. Add onion, broccoli, zucchini, corn, and bell peppers. Cook, stirring occasionally, for 10 minutes. Add soy sauce and spinach. Cook about 3 minutes. Combine rice and vegetable mixture. Season with black pepper.

Per serving (1/6 of recipe)

  • Calories: 185
  • Fat: 0.7 g
  • Saturated Fat: 0.1 g
  • Calories from Fat: 3.1%
  • Cholesterol: 0 mg
  • Protein: 5.2 g
  • Carbohydrates: 41.1 g
  • Sugar: 6.4 g
  • Fiber: 3.1 g
  • Sodium: 829 mg
  • Calcium: 45 mg
  • Iron: 2.2 mg
  • Vitamin C: 72.2 mg
  • Beta Carotene: 1750 mcg
  • Vitamin E: 1.2 mg

Source: Mary McDougall of the McDougall Program www.drmcdougall.com