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Easy Risotto Provençale

Makes 4 servings

This easy-to-make version of risotto adds a Provençal-inspired sauce of tomatoes, zucchini, mushrooms and peppers.

Ingredients

2 tbsp olive oil 25 mL
1  medium onion, chopped 1 
1 1/4 cup arborio rice 300 mL
2 1/2 cups water 625 mL
1 tsp salt 5 mL
     
  Sauce  
1 tbsp olive oil 15 mL
2  medium shallots (or white part of 4 green onions), diced 2 
2  cloves garlic, minced 2 
1/2 cup white wine 125 mL
4  medium tomatoes, peeled and chopped 4 
1 cup quartered mushrooms 250 mL
2/3 cup diced green, red or yellow bell pepper 150 mL
1/2 cup diced zucchini 125 mL
1 tbsp dried basil 15 mL
1 tsp each crushed dried oregano and thyme 5 mL
pinch each salt and black pepper pinch
1/4 cup chopped fresh parsley 50 mL
  Grated Parmesan cheese  

Instructions

Step 1
In a medium saucepan, heat oil over medium heat; cook onion, stirring, for 3 minutes. Add rice; cook, stirring, until golden, about 5 minutes. Add water and salt; bring to a boil. Reduce heat and simmer for 15 to 18 minutes or just until tender but firm.

Step 2
Sauce: Meanwhile, in a medium saucepan, heat oil over medium heat; cook shallots and garlic, stirring, for 2 to 3 minutes or until softened. Stir in wine and tomatoes; cook for 5 minutes. Stir in mushrooms, bell pepper, zucchini, basil, oregano and thyme; simmer for 10 to 15 minutes or until thickened slightly. Add salt and pepper.

Step 3
Spoon rice into shape of ring on large warmed serving plate; spoon sauce into middle. Garnish with parsley and grated Parmesan cheese.

Tips

Substitute nonalcoholic wine or chicken or beef broth for the white wine if you prefer.
If you have fresh basil on hand, substitute 2 tbsp (25 mL) finely chopped for the dried version.
Arborio rice is a short- grain rice with a plump shape after cooking. This recipe eliminates the traditional method of adding liquid to the rice slowly but still provides the pleasant creamy texture of risotto.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 376
17%
Fat / Lipides 11 g
Saturated / saturés 1.6 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 0 g
24%
Sodium / Sodium 587 mg
20%
Carbohydrates / Glucides 61.4 g
16%
Fiber / Fibres 3.9 g
Sugars / Sucres 6.3 g
Protein Protéines 6.8 g
16%
Vitamin A / Vitamine A
68%
Vitamin C / Vitamine C
5%
Calcium / Calcium
15%
Iron / Fer
DIETITIAN’S MESSAGE
This appetizing vegetable and rice dish is a delicious combination of Mediterranean flavors. Serve it with your favorite baked or grilled fish and a green salad. 

Contributors
Ronald Davis, Chef
Debra McNair, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc. (Photo by Mark T. Shapiro)

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