Risotto with Vegetables
Fat: 7.93 grams
Saturated Fat: 4.89 grams
Cholesterol: 20.96 mg
Sodium: 540.25 mg
In a medium saucepan, place broth and heat over low heat. Melt 1 tablespoon butter in large skillet over medium heat. Add onion and garlic and sauté until softened, about 6 minutes. Add rice, salt, and pepper and stir to coat.
Reduce heat to low and add ½ cup broth at a time, stirring frequently, until absorbed. Continue adding broth, ½ cup at a time, cooking and stirring until absorbed.
When last ½ cup of broth is added, stir in zucchini and green beans; cook and stir for 6 minutes. Risotto is done when rice is still slightly firm in the center and mixture is creamy. Add the parsley, Parmesan, and remaining 1 tablespoon butter and stir gently; serve immediately.