Quick & Easy Risotto

1. In a medium saucepan over medium heat, melt butter. Add rice and sauté until light golden. Add the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes, stirring once.
2. Add the water, peas, mushrooms, and onion, and return to a boil; reduce the heat to low and simmer for 10 minutes, or until rice is tender.
3. Remove from heat and stir in cheese until well blended. Sprinkle with black pepper, if desired, and serve immediately.

Better-for-You Tip: Traditionally risotto is not thought of as a quick and easy dish to make at home; however, our twist on it is just that. Although it’s not totally authentic, it’s a veggie-packed version that’ll have you craving it over and over again. The secret is the blend of the parmesan cheese which is high in flavor (which means a little goes a long way) and the low-sodium chicken broth that makes it velvety-delicious and better for you.

Nutrition based on a 1/2-cup serving:

Calories 165, Calories from Fat 42.0, Total Fat 4.6g, Saturated Fat 2.8g, Trans Fat 0.1g, Cholesterol 12.0mg, Sodium 229mg, Total Carbohydrate 25g, Dietary Fiber 1.9g, Sugars 1.7g, Protein 5.1g