Lightened Up "Risotto"! :)

I found this recipe in a magazine and have been making it for years! Just found the recipe in my box and thought I'd share with you all!

Creamy Risotto with Spring Vegetables

1 (14 oz) can vegetable broth (low sodium!)
2 T olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 c Arborio rice
1 c frozen sweet baby peas
1/4 c shredded carrots
2 c chopped spinach, fresh
2 T grated Parmesan
1 T fresh thyme, chopped
1/8 t black pepper

1. In a medium saucepan, bring to a boil broth and 1 3/4 cups water. Reduce hear to a simmer and cover.
2. Meanwhile, in a large saucepan heat oil over med heat. Add onion and garlic; cook until tender. Add uncooked rice and stir until rice turns golden (about 5 min).
3. Add 1 c hot broth mixture to the rice, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 2 c broth, 1/2 cup at a time. Cook and stir until liquid is absorbed (about 20 mins).
4. Stir in remaining broth, peas, and carrot. Stir until rice is slightly creamy and just tender.
5. Remove from heat and quickly stir in spinach, Parm, thyme, and pepper.

Serves 4

275 cals, 7.5 grams of fat, 46 g carbs, 7 g protein, 3 g fiber

A great lunch or side dish (if you cut down the serving size).

:flowerforyou: