RECIPE OF THE MONTH
Jennifer’s Vegetable Risotto

Risotto is actually quite easy to make and very tasty. Use the "stirring" time to catch-up on the phone with family or friends. Serves 4.

Ingredients:

• 1 cup Arborio rice
• 3 cups chicken or vegetable stock
• 1 medium onion, finely chopped
• 1 T olive oil
• 1 T butter or margarine
• 3 cups mixed vegetables chopped (Choose your favorites such as red peppers, summer squash, and mushrooms or use a bag of frozen mixed vegetables)
• 1/2 cup fontina cheese, shredded (optional)

Sauté onions in the olive oil and butter until translucent over medium heat for about 2-3 minutes.

Add the rice and sauté for an additional 1-2 minutes, stirring constantly, until rice is coated with oil mixture and begins to turn yellow.

Reduce heat and add 1 cup of the stock. Simmer slowly while stirring constantly until all the stock is absorbed. Repeat with a second cup of stock.

Add vegetables and a third cup of stock. Simmer and stir constantly until rice and vegetables are cooked.

Fold in fontina cheese for a creamy risotto if desired. Cooked chicken or shrimp may also be added to add protein or for variety.

Nutritional information (per serving) 175 calories, 8.5g total fat (3g sat fat), 20g carbohydrate, 4g protein, 2g fiber

Portions: 1 grain, 1 dairy, 1 protein, 1-1/2 extras, 1-1/2 vegetable