Serves: 6
1. Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
2. Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasion-ally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is creamy and almost tender.
3. Stir in remaining ingredients. Cook 1 minute.
NUTRITION FACTS: 1 Serving: Calories 295 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 15mg Sodium 1160mg Carbohydrate 46g (Dietary Fiber 2g) Protein 12g % DAILY VALUE: Vitamin A 6% Vitamin C 26% Calcium 14% Iron 16% DIET EXCHANGES: 2 Starch 3 Vegetable 1 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mediterranean Risotto recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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