Rainbow Risotto

Our Rainbow risotto recipe makes a quick and healthy meal.

The ingredient of Rainbow Risotto

• 1 tbsp olive oil
• 1 medium 150g red onion thinly sliced
• 2 garlic cloves crushed
• 1 medium 120g carrot peeled grated
• 1 medium 120g zucchini grated
• 2 large 150g yellow squash halved sliced
• 1 1 4 cups arborio rice
• 2 cups massel salt reduced chicken style liquid stock
• 1 2 large barbecued chicken skin and bones removed meat shredded
• 1 4 cup small fresh basil leaves to serve

The Instruction of rainbow risotto

• preheat oven to 180u00b0c 160u00b0c fan forced heat half the oil in a heavy based flameproof casserole dish over medium heat add onion garlic carrot zucchini and squash cook stirring for 5 minutes or until softened
• add rice stir to coat add stock and 1 cup cold water stir to combine bring to the boil cover with foil transfer to oven bake for 15 minutes or until liquid has almost absorbed remove from oven stir in chicken bake covered for 5 to 7 minutes
• remove from oven stand covered for 5 minutes remove foil serve topped with basil leaves

Nutritions of Rainbow Risotto

fatContent: 447 647 calories
saturatedFatContent: 11 3 grams fat
carbohydrateContent: 2 5 grams saturated fat
sugarContent: 56 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 27 6 grams protein
sodiumContent: 78 milligrams cholesterol

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