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Garden-Style Risotto - e-w

Source of Recipe

Best Recipes Diabetic Cooking 2003
Garden-Style Risotto - e-w
Serves: 6

1 14-1/2-oz. can low-sodium chicken broth
1-3/4 c. water
2 garlic cloves, finely chopped
1 tsp. dried basil leaves, crushed
1/2 tsp. dried thyme leaves, crushed

1 c. Arborio rice
2 c. packed DOLE Fresh Spinach, torn
1 c. DOLE Shredded Carrots
3 T. grated Parmesan cheese

Combine the first 5 ingredients in a large saucepan. Bring to a boil; meanwhile prepare rice. Place rice in large nonstick saucepan sprayed with vegetable cooking spray. Cook and stir rice over medium heat about 2 minutes or until rice is browned.

Pour 1 c. boiling broth into saucepan with rice, cook stirring constantly; until broth is almost absorbed (there should be some broth left). Add enough broth to barely cover rice; continue to cook stirring constantly, until broth is almost absorbed. Repeat adding broth and cooking; stirring constantly, until broth is almost absorbed, about 15 minutes; add spinach and carrots with the last addition of broth.

Cook 3-5 minutes more, stirring constantly, or until broth is almost absorbed and rice and vegetables are tender. Do Not Overcook! (Risotto will be saucy and have a creamy texture. Stir in Parmesan cheese. Serve warm.

1 serving equals: 170 calories�2 gm fat (trace saturated)�29 gm carbohydrate�4 mg cholesterol�2 gm fiber�5 gm protein�155 mg sodium +++EXC: 1 starch�3 vegetable +++WWP: 3