Prepare your own delicious risotto mix with this easy recipe. Keep it on hand for up to 3 months and cook it as needed when you're looking for a quick, tasty side dish.

Source: Diabetic Living Magazine


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • To make the dry risotto mix: Combine uncooked rice, dried tomatoes, dried minced onion, Italian seasoning, and dried minced garlic in a medium bowl. Divide the mixture among eight small resealable plastic bags (about 1/2 cup mixture per bag). Seal and label. Store at room temperature for up to 3 months.

  • To make 4 side-dish servings of hot risotto: Bring 1 1/2 cups reduced-sodium chicken broth to boiling. Add the contents of 1 bag of the Herb & Tomato Risotto Mix. Return to boiling; reduce heat. Cover and simmer for 20 minutes, adding 1 cup desired frozen mixed vegetables for the last 5 minutes of cooking. Remove from heat. Let stand, covered, for 5 minutes. After standing, the rice should be tender but slightly firm. If desired, stir in 2 tablespoons grated Parmesan or Romano cheese. Season to taste with ground pepper.

Nutrition Facts

1/8 cup dry mix
80 calories; protein 3g; carbohydrates 17g; dietary fiber 2g; folate 2mcg; sodium 276mg.

1 starch