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Mushroom & Zucchini Risotto (12)

Source of Recipe

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Mushroom & Zucchini Risotto (12)

everydaydiabeticrecipes.com
Not yet rated.
SERVES 12
COOK TIME 20 Min

Risotto may be just another name for rice, but Mushroom and Zucchini Risotto is no plain old rice dish. This Italian-style side dish is chock-full of tasty garden tidbits!

What You'll Need:
• 1 onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 2 teaspoons minced garlic
• 2 cups long- or whole-grain rice
• 1 medium-sized zucchini, coarsely shredded
• 1-3/4 cup chicken broth
• 3 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup grated Parmesan cheese
• 2 teaspoons Italian seasoning

What To Do:
1. Coat a large saucepan with cooking spray. Heat saucepan over medium-high heat and saute onions, mushrooms, and garlic for 5 to 7 minutes, or until onions are tender. Add rice and zucchini, and cook 3 to 5 minutes, or until rice begins to brown.

2. Meanwhile, in a medium saucepan, combine chicken broth, water, Italian seasoning, salt, and pepper. Bring to a boil over medium-high heat.

3. Add to rice mixture, cover, and simmer over low heat for 15 minutes.

4. Add Parmesan cheese and stir 1 to 2 minutes, until creamy and well combined, and all the liquid is absorbed. Serve immediately.


Notes:
To make this a gluten-free recipe, use nonstick cooking spray with no flour added, rice that has not been enriched, gluten-free vegetable broth, and seasoning with no added starch from a gluten-containing source.

1/12 of recipe equals: Calories 156 (Calories from Fat 20); Total Fat 2.3g (Saturated Fat 1.2g, Trans Fat 0.0g); Protein 5.7g; Cholesterol 5.5mg; Sodium 270mg; Total Carbohydrates 28g; Dietary Fiber 1.1g; Sugars 1.4g