Friday, September 3, 2010

Rainbow Risotto

* 4 cups vegetable broth
* 1 cup uncooked Arborio rice
* 1 onion, finely chopped
* 2 cups broccoli florets
* 1 cup finely chopped zucchini
* 1 cup frozen corn kernels, thawed
* 1 cup finely chopped red bell pepper
* 1 cup finely chopped green bell pepper
* 1 tablespoon soy sauce
* 2 cups chopped spinach
* fresh ground pepper to taste


Place 3 1/2 cups of broth in a saucepan and bring to a boil. Stir in the rice, reduce heat and cook over low heat, stirring frequently, until broth is absorbed, about 15 minutes.

Meanwhile, place remaining 1/2 cup of broth in a large non-stick frying pan. Add onions, broccoli, zucchini, corn and bell pepper. Cook, stirring occasionally for 10 minutes. Add soy sauce and spinach. Cook about 3 minutes. Combine the rice and vegetable mixture. Season with fresh ground pepper.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.