Today I have a couple of recipes to share. I took them from the Cooking Light website, myrecipes.com which is free and FABULOUS. I highly recommend it. The two recipes I have to share are a favorite of my family. I pretty much always serve them together, maybe with a veggie to round it out.
Here is the first:
WW Points Per Serving: 3
1/3 cup water
1/2 teaspoon dried basil
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1 cup chopped onion
1 cup Arborio rice or other short-grain rice
1/2 cup Champagne or white wine
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
Bring the first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes. Add rice; sauté 2 minutes. Stir in Champagne; cook 1 minute or until the liquid is absorbed. Stir in 1 cup broth mixture; cook for 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in feta. Sprinkle each serving with Parmesan cheese.
Yield: 4 servings (serving size: 1 cup risotto and 1 tablespoon Parmesan)CALORIES 331 (27% from fat); FAT 10.1g (sat 4.9g,mono 4.1g,poly 0.6g); IRON 2.6mg; CHOLESTEROL 24mg; CALCIUM 204mg; CARBOHYDRATE 45.8g; SODIUM 835mg; PROTEIN 12.4g; FIBER 1.5g Cooking Light, APRIL 2000
Patriotic Cake Truffles
1 hour ago