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Grilled Onion and Vegetable Risotto

Grilled Onion and Vegetable Risotto

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Dishes, Side Dishes
Servings 8 servings
Calories 453 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup onion diced
  • 1 tbsp garlic minced
  • 1/2 cup celery chopped
  • 1 1/2 cups carrot diced
  • 5 cups rice short-grain
  • 6 1/4 cup chicken broth sodium reduced
  • 1 tsp margarine soft
  • 1 cup mushrooms sliced
  • 1/2 cup red pepper diced
  • 1/2 tsp black pepper ground

Instructions
 

  • Heat oil in heavy bottomed sauce pan
  • Add onion and cook until light golden brown
  • Add garlic, celery and carrot. Saute 3 minutes, stirring constantly
  • Add rice and stir to coat with oil
  • Slowly add approximately 1/2 cup sodium reduced chicken broth and stir until absorbed by rice. Continue adding 1/2 cup at a time until all broth is used
  • Meanwhile, heat margarine and lightly saute mushrooms and red peppers
  • Remove from heat and serve.

Nutrition

Calories: 453kcalCarbohydrates: 95.8gProtein: 8.9gFat: 2.6gSodium: 17mgFiber: 2.3g
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