Squash and Pepper Risotto

By chelyc13

Nutritional Information for 1/4 cup serving:

Calories - 63 Kcal
Carbohydrates - 12g
Fiber - 1g
Fat - 0g
Protien - 4g
Iron - 1mg

Ingredients

• 2 cups low-sodium vegetable stock
• 1/2 cup arborio or other short grain rice
• 1/2 cup diced peeled butternut squash
• 1/2 cup chopped roasted red bell pepper

Details

Servings 2

Preparation

Step 1

1. In a medium saucepan, combine vegetable stock, rice, and squash; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, until rice isvery tender and most of the liquid has been absorbed, about 20 mintues. Stir in red pepper.