Vegetable Garden Risotto Recipe

• 1/2 c. minced onion
• 3/4 c. (2 med.) sliced carrots
• 4 ounce. fresh mushrooms, sliced
• 2 tbsp. butter
• 1/3 c. dry white wine
• 1 c. med. grain rice (or possibly Italian arborio rice)
• 2 c. chicken broth, divided use
• 1 c. water
• 1/3 c. diced green bell pepper
• 1/4 c. cream or possibly skim lowfat milk
• 1/4 c. freshly grated Parmesan cheese
• Salt and pepper to taste

1. Place onion, carrots, mushrooms and butter in a 2 qt round casserole.
2. Cover and microwave on high 5 min.
3. Remove cover.
4. Add in wine and rice; stir and microwave uncovered on high 2 min.
5. Add in 1 c. broth; stir and microwave on high 5 min.
6. Blend in remaining broth.
7. Stirring midway through cooking, microwave on high 10 min.
8. Add in water; stir and microwave on high 5 min.
9. Blend in cream and Parmesan.
10. Season to taste.
11. Makes 6 servings, about 219 calories each.

onion, carrots, fresh mushrooms, butter, white wine, grain rice, chicken broth, water, green bell pepper, cream, freshly grated parmesan cheese, salt

Taken from cookeatshare.com/recipes/vegetable-garden-risotto-57551 (may not work)