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The Colorful Plate
Vegetables

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Risotto Paesano

 Submitted by: Gwen McIntosh
Cancer Information Service
Source: My cousin, Ruth Stevens

2 Tablespoons butter or margarine 2 zucchini, sliced
1 Tablespoon vegetable oil 1/2 small cabbage, coarsely chopped
3 slices bacon 1/2 teaspoon pepper
1 small onion 1/2 cup hot water
2 medium potatoes, peeled and diced 1 cup uncooked rice
1 carrot, sliced 2 cups hot water
1 stalk celery, sliced 1 20-ounce can red kidney beans, drained
  1 Tablespoon grated fat-free Parmesan cheese
  1. Melt butter and oil in large kettle. Add bacon, cut in tiny pieces, and chopped onion. Fry gently a few minutes until golden brown.
  2. Add potatoes, carrots, celery, zucchini, cabbage and pepper. Simmer for a few minutes, stirring from time to time. Add 1/2 cup hot water and continue simmering 15 minutes, or until vegetables are almost tender.
  3. Cook rice in 2 cups hot water until all water is absorbed.
  4. Add rice and beans to vegetables and heat gently. Sprinkle with Parmesan.
Serves: 8 Nutrition Facts
Calories: 205 Saturated Fat: 2 gm
Carbohydrate: 36 gm Fiber: 6 gm
Cholesterol: 7 mg Protein: 7 gm
Fat: 4 gm Sodium: 228 mg

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