ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto with Corn, Zucchini, and Red Pepper

Yield 4 servings (serving size: 1 1/4 cups)

Ingredients

  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1/3 cup water
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 1/8 teaspoon powdered saffron (optional)
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup diced zucchini
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
  • 1/4 teaspoon salt

Nutrition Information

  • calories 326
  • caloriesfromfat 20 %
  • fat 7.3 g
  • satfat 2.6 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 11.5 g
  • carbohydrate 52.1 g
  • fiber 2.8 g
  • cholesterol 11 mg
  • iron 2.8 mg
  • sodium 560 mg
  • calcium 162 mg

How to Make It

  1. Bring broth and water to a simmer in a medium saucepan; keep warm.

  2. Heat oil in a 6-quart pressure cooker over medium heat until hot. Add onion; saute 2 minutes. Add rice and saffron; saute 30 seconds. Stir in broth mixture. Close lid securely; bring to high pressure over high heat (about 3 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; let stand 10 minutes. Place pressure cooker under cold running water. Remove lid; stir in corn, zucchini, and bell pepper. Cook, uncovered, 3 minutes; stir constantly. Stir in cheese and salt.