Risotto with Vegetables and Ham

By dashy_65

Ingredients

• 1 T. butter
• 1/2 C. chopped onion
• 1 (12oz)(1 2/3 cup) short grain Arborio rice
• 2 (14 1/2 oz)fat free chicken broth with 1/3 less sodium
• 1 (8 oz)frozen broccoli, cauliflower, and carrots, thawed
• 1/3 C. cooked ham strips (1X1/4")
• 1/2 t. marjoram
• 1/3 C. shredded fresh Parmesan cheese

Preparation

Step 1

Melt butter in skillet over medium high heat. Add onion; cook and stir until tender. Add rice; stir to coat. Add broth; bring to a boil. Reduce heat to low; cover and cook 10 minutes.

Stir in veggies, ham and marjoram. Bring to boil. Cover; simmer 8 to 10 mins. or until lqd. is absorbed and rice is tender, stirring occasionally. Stir in cheese until melted.

400 cal, 5g fat, 870mg sodium, 2g fiber