Risotto With Yellow Squash and Peas

Risotto With Yellow Squash and Peas

If you're looking for a hearty dish to keep you fueled for the evenings, be sure to check out this recipe for colorful risotto with seasonal yellow squash and peas!

Learn about more ways to prepare vegetables in "Five Ways to Cook Healthy, Tasty Veggies."
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Ingredients

Preparation time:
25 minutes

Directions

Yield:
4 cups

Serving size:
1/2 cup

1.  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.

2. 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.

3. Add fresh basil, black pepper, and Parmesan cheese. Heat through an additional 3 minutes, stirring constantly. Discard any remaining broth. Serve immediately.

Nutrition Information:

Calories: 157 calories, Carbohydrates: 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.

Sharon Palmer is a registered dietitian and freelance writer in Southern California.

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