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Recipe Summary

Prep time: 10 mins
Cook time: 40 mins
Yield: 1 servings

This recipe is...

  • low in fat
  • rich in grains
 
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Risotto with Three Bell Peppers

This recipe serves: 
Ingredients
about 3/4 cup Basic Chicken Stock (see recipe), or low-sodium canned
1/2 teaspoon olive oil
1 tablespoon diced onion
2 1/2 tablespoons diced, mixed yelllow, green and red bell peppers
1/4 cup Arborio rice
2 1/2 tablespoons freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
Cooking Instructions
1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and peppers and cook for 2 to 3 minutes, until the onion turns translucent.

3. Add the rice to the onion mixture and stir.

4. Turn the heat to low, add about 1/4 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

5. Continue to add the stock 1/4 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

Serving Size: about 1/2 cup

Nutritional Information

Number of Servings: 1

Per Serving

  • Calories
  • 301
  • Carbohydrate
  • 49 g
  • Fat
  • 6 g
  • Fiber
  • 2 g
  • Protein
  • 10 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 384 mg
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