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Low Fat Risotto with Artichoke Hearts and Red Bell Peppers
2-3 cups vegetable broth
1/2 small red bell pepper, cut julienne
1/2 cup artichoke hearts, cooked
1 teaspoon olive oil
1 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
1/4 cup Parmesan cheese
1 tablespoon minced parsley
Heat broth to near boil and keep hot in saucepan. Cook bell pepper and artichoke hearts in 2 tbs. broth. Remove. Cook onion in 2 tbs. broth until softened. Add oil and rice and cook 1 minute. Add wine. Cook until wine is almost gone. Add broth just to cover rice. Cook and stir over medium heat until broth is absorbed. Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes). Add vegetables and cook to heat done. Stir in Parmesan and parsley before serving.
Makes 2 servings.
Nutrition Facts
Amount Per Serving:
Calories 576 - Calories from Fat 88
Percent Total Calories From:
Fat 15%, Protein 15%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories):
Fat 10g, Saturated Fat 4g, Cholesterol 18mg, Sodium 2047mg, Total Carbohydrate 94g, Dietary Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 1068 units, Vitamin C 46 units, Calcium 0 units, Iron 5 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
