Easy Weeknight Meals/Sept 1997

Ratatouille Risotto
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 (1-1/2 cup) 35 minutes 400 2g 8g 670mg 69g 13g 5mg


INGREDIENTS:
1 tablespoon olive oil 1-1/2 cups uncooked short-grain rice (Arborio) 1/2 cup chopped onion
1 garlic clove, minced 2 (14-1/2 oz) cans ready-to-serve fat free chicken broth with 1/3 less sodium 1 cup chopped tomato
1/2 cup shredded fresh Parmesan cheese



1 Coarsely chop reserved vegetables; set aside.
2 Heat oil in large saucepan over medium-high heat until hot. Add rice, onion and garlic; cook and stir 3 to 4 minutes or until onion begins to brown.
3 Stir in 1 can of the broth. Bring to a boil. Reduce heat to low; simmer uncovered 7 to 8 minutes or until most of the liquid is absorbed, stirring occasionally.
4 Stir in remaining broth. Return to a boil; simmer uncovered 8 to 10 minutes or until mixture is creamy and rice is tender but firm and most of the liquid is absorbed; stirring occasionally.
5 Stir in chopped vegetables and tomato; cook 2 to 3 minutes or until thoroughly heated. Stir in cheese.

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