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Risotto with yellow squash and peas

Preparation time: 25 minutes

1 cup sliced yellow crookneck squash
1 cup frozen peas
1 cup sliced mushrooms
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 cup Arborio rice
2 cups reduced-sodium chicken broth
3 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/2 cup Parmesan cheese

In a large saucepan, sauté sliced yellow squash, frozen peas, mushrooms, onion, and garlic in olive oil over medium heat until crisp–tender. Stir in rice and cook for an additional 3 minutes, stirring frequently. Meanwhile, heat broth in a small saucepan. Ladle approximately 1/2 cup of the warm chicken broth into the vegetable–rice mixture. Stir the mixture frequently, allowing each 1/2 cup of broth to be absorbed before adding another 1/2 cup. Continue stirring and adding broth until rice is just tender, and texture is creamy. Add fresh basil, black pepper, and Parmesan cheese. Heat through an additional 3 minutes, stirring constantly. Discard any remaining broth. Serve immediately.

Yield: 4 cups
Serving size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 157
  Carbohydrate: 26 g
  Protein: 6 g
  Fat: 3 g
  Saturated fat: 1 g
  Sodium: 245 mg
  Fiber: 2 g
 
  Exchanges per serving: 1 1/2 starch, 1 nonstarchy vegetable, 1/2 fat
  Carbohydrate choices: 2

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