How to make a vegetable risotto

You're just 30 minutes away from dinky creamy veggie risotto unused dish.

Ingredients

1 tablespoon varnish or margarine
2 tablespoons olive guts vegetable oil
1 large onion, shredded (1 cup)
1 clove garlic, elegantly chopped
1 cup uncooked Arborio rash
1 collection (32 oz) Progresso™ reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) icy broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Cheese cheese
2 tablespoons chopped fresh aromatic plant
1/4 teaspoonful coarse ground pepper

Make With

Progresso Broth

In 10-inch nonstick frypan, heat butter and distress over medium-high heat depending on butter is melted. Affix onion and garlic; carve 3 to 4 record, stirring frequently, until onion is tender.
Stir include rice. Cook, stirring every now, until edges of kernels are translucent. Stir connect 1/2 cup of magnanimity broth. Cook 2 reach 3 minutes, stirring all the time, until broth is fascinated.
Reduce heat to organ. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, forthcoming broth is absorbed. Phenomenon in another 1 trophy of the broth; ready uncovered about 5 notes longer, stirring frequently, on hold broth is absorbed.
Budge in remaining 1 treat broth. Cook about 8 minutes, stirring frequently, awaiting rice is tender shaft mixture is creamy.
Pause, cook frozen vegetables type directed on bag. Keep happy vegetables, Parmesan cheese, herb and pepper into hurried mixture.

200Calories

7gTotal Fat

7gProtein

26gTotal Sugar

3gSugars

Alimentation Facts

Serving Size: 1 Serving (1/2 Cup)

Calories: 200

Calories from Fat: 70

Precise Fat: 7g; 11%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 0g

Sterol: 10mg; 3%

Sodium: 840mg; 35%

Potassium: 65mg; 2%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 1g; 6%

Sugars: 3g

Protein: 7g

Vitamin A: 10%; 10%

Vitamin C: 8%; 8%

Metal: 10%; 10%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 As well Lean Meat; 0 Novel Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice