Risotto with yellow squash and peas (Diabetic)

Ingredients:

1 cup sliced yellow crookneck squash
1 cup frozen peas
1 cup sliced mushrooms
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 cup Arborio rice
2 cups reduced-sodium chicken broth
3 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/2 cup Parmesan cheese

Method:

In a large saucepan, sauté sliced yellow squash, frozen peas, mushrooms, onion, and garlic in olive oil over medium heat until crisp–tender. Stir in rice and cook for an additional 3 minutes, stirring frequently. Meanwhile, heat broth in a small saucepan. Ladle approximately 1/2 cup of the warm chicken broth into the vegetable–rice mixture. Stir the mixture frequently, allowing each 1/2 cup of broth to be absorbed before adding another 1/2 cup. Continue stirring and adding broth until rice is just tender, and texture is creamy. Add fresh basil, black pepper, and Parmesan cheese. Heat through
an additional 3 minutes, stirring constantly. Discard any remaining broth. Serve
immediately.
Yield: 4 cups

Helpful Hints:

Preparation time: 25 minutes
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 157
Carbohydrate: 26 g
Protein: 6 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 245 mg
Fiber: 2 g
Exchanges per serving: 1 1/2 starch, 1 nonstarchy vegetable, 1/2 fat
Carbohydrate choices: 2


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