Evening Edge
What’s For Dinner?
DEL.ICIO.US
Quick Vegetable Risotto
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Low fat: 
Low cal:
Low cal:
A recipe for risotto that doesn't involve a half-hour of stirring gets my attention. Lisa McKinney of Fairmount felt the same way. She writes, "Being a rushed, harried cook, like most people, I consider a quick way to make good risotto a gift from heaven. . . . This microwave method, in addition to being much faster and less tedious, produces a creamy risotto with just the right amount of resistance to the tooth, or 'bite, ' as I call it."
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1/2 cup minced yellow onion
1 cup arborio rice
3 cups vegetable or chicken broth
1/2 cup sliced mushrooms
1/2 cup peeled and diced tomatoes
Instructions:
In a microwavable dish, add onions. Cook, uncovered, at 100 percent power for 2 minutes, until slightly softened. Stir in rice and cook, uncovered, for 1 minute. Stir in broth and cook, uncovered, for 9 minutes. Stir, and cook for another 9 to 11 minutes, or until rice is al dente.
While rice is cooking, in a lightly oiled skillet, add mushrooms and saute for 1 minute. Add tomatoes and saute 1 minute. Remove rice from microwave, cover with a kitchen towel and let stand 5 minutes, or until rice absorbs excess liquid. Serve topped with vegetables.
While rice is cooking, in a lightly oiled skillet, add mushrooms and saute for 1 minute. Add tomatoes and saute 1 minute. Remove rice from microwave, cover with a kitchen towel and let stand 5 minutes, or until rice absorbs excess liquid. Serve topped with vegetables.
Notes:
McKinney dressed it up by adding tomato and mushrooms; you can adapt this to suit your taste by adding sauteed chicken or fish and your favorite herbs or veggies.
Nutrition:
Per serving: 240 calories (percent of calories from fat, 6), 8 grams protein, 51 grams carbohydrates, 2 grams fiber, 2 grams fat, no cholesterol, 584 milligrams sodium.
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