 | Easy Meal Ideas From Janet's Kitchen | | | Slimmed Down Olive Garden Risotto Milanese |  | | Big shoutout to Shannon at the MAC makeup counter at the Tyrone Mall Dillard's in St. Petersburg. She told me over the weekend (yes, I was buying makeup again) that she was obsessed with the super-easy Rotisserie Chicken Enchiladas with Salsa Verde that I posted a couple weeks ago. She's made them three times! Now, that's an easy meal. Hope today's recipe is to her liking, too! Slimmed Down Olive Garden Risotto Milanese 4 tablespoons reduced-calorie margarine 1/2 cup finely chopped onion 1/2 teaspoon ground turmeric 1/2 cup sliced mushrooms 5 cups chicken broth 1 1/2 cups long-grain white rice 1/4 cup white wine 1/2 cup grated low-fat Parmesan cheese Salt and pepper Chopped fresh parsley, for garnish Melt 2 tablespoons of the margarine in a stockpot over medium heat and saute the onion and turmeric until the onion is soft. Add the mushrooms and saute until they absorb some of the liquid. Heat the broth in a saucepan and keep warm. Add the rice to the sauteed vegetables and stir until all the grains are coated with the margarine mixture. Add the white wine and let it evaporate, stirring frequently. Add the warm broth, 1/2 cup at a time, allowing it to be aborbed after each addition, stirring constantly. Repeat this procedure until all the broth is absorbed and rice is al dente. Remove the pan from the heat and add the cheese and the remaining 2 tablespoons margarine. Mix gently as you add these ingredients. Season with salt and pepper. Tranfer to a serving dish and garnish with parsley. Serves 4. Nutritional information per serving: 330 calories, 11 gm fat, 11 gm protein, 60 gm carbs, 2 gm fiber. (Original Olive Garden recipe has 525 calories.) | | |  | More recipes and food stories at tampabay.com | | |
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