Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups nonfat, low sodium vegetable broth
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced
- 1/2 cup onion, chopped
- 1 cup arborio rice
- 1 cup zucchini, diced
- 1 cup carrot, peeled and diced
- 1 15-ounce can white kidney beans (cannellini), rinsed and drained
- Fresh grated Parmesan cheese (optional)
Directions
1.Pour broth into a medium saucepan then bring to a boil. Reduce heat to low then cover.
2.In a large saucepan, add the oil then saute the mushrooms and onion over medium heat until onion starts to become translucent. Stir in the uncooked rice and cook for 5 minutes or until rice turns golden brown.
3.Pour one cup of the broth into the rice mixture then continue to cook stirring often until liquid is absorbed. Add 1/2 cup of the broth, the zucchini and carrots then continue stirring until absorbed. Continue to add 1/2 cup of broth, stirring until absorbed until the broth is used up. Stir in the beans and heat through.
4.Serve the risotto and pass the cheese at the table.