Today's Tip: Risotto Redo!

Okay, so I mentioned in yesterday's blog that I was going to post some more ways to use your muffin tin, but then I saw this recipe in my email inbox this morning, and thought it sounded so great I had to share it!  Thank you HungryGirl.com for this one. 

Of course we crave creamy rice dishes complete with decadent sauces, and risotto is typically a calorie and fat catastrophe. Not this one, thanks to a secret ingredient: CAULIFLOWER! So much for secrets... Enjoy!

Mushroom Bliss-sotto!
Ingredients:
2 cups finely chopped cauliflower
1 1/2 cups fat-free vegetable broth
1 1/2 cups thinly sliced baby bella mushrooms
1 1/2 cups thinly sliced white mushrooms

1 cup diced onion
3/4 cup uncooked brown rice

1 tsp. chopped garlic
1 tsp. Italian seasoning

1/4 tsp. salt, or more to taste 

1/8 tsp. black pepper, or more to taste

4 tsp. reduced-fat Parmesan-style grated topping (optional)
2 wedges The Laughing Cow Light Creamy Swiss cheese

Optional garnish: chopped parsley

Directions:
In a medium-large nonstick pot, combine all ingredients except Parm-style topping and cheese wedges. Add 3/4 cup water. Stir until well mixed. Bring to a boil.

Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add Parm-style topping if desired and cheese wedges, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Serve and enjoy!

MAKES 4 SERVINGS

Serving Size: 1/4th of recipe (about 1 cup - includes Parm topping)
Calories: 205
Fat: 2.5g
Sodium: 585mg
Carbs: 39g
Fiber: 3.5g
Sugars: 5g
Protein: 7.5g

PointsPlus® value 5*