Risotto With Yellow Squash and Peas

August 15, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe to pass along for Risotto With Yellow Squash and Peas. Some of the ingredients you’ll be needing are Yellow Crookneck Squash, Frozen Peas, Mushrooms, Arborio Rice, Spices, Reduced Sodium Chicken Broth, Parmesan Cheese and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Risotto With Yellow Squash and Peas
If you’re looking for a hearty dish to keep you fueled for the long summer evenings, be sure to check out this recipe for colorful risotto with seasonal yellow squash and peas!

Preparation time: 25 minutes

1 cup sliced yellow crookneck squash

1 cup frozen peas

1 cup sliced mushrooms

1 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 cup Arborio rice

2 cups reduced-sodium chicken broth

3 tablespoons chopped fresh basil

1/2 teaspoon black pepper

1/2 cup Parmesan cheese

Yield: 4 cups
Serving size: 1/2 cup

1 – In a large saucepan, sauté sliced yellow squash, frozen peas, mushrooms, onion, and garlic in olive oil over medium heat until crisp–tender. Stir in rice and cook for an additional 3 minutes, stirring frequently. Meanwhile, heat broth in a small saucepan. Ladle approximately 1/2 cup of the warm chicken broth into the vegetable–rice mixture. Stir the mixture frequently, allowing each 1/2 cup of broth to be absorbed before adding another 1/2 cup. Continue stirring and adding broth until rice is just tender, and texture is creamy. Add fresh basil, black pepper, and Parmesan cheese. Heat through an additional 3 minutes, stirring constantly. Discard any remaining broth. Serve immediately.

Nutrition Information:
Calories: 157 calories, Carbohydrates: 26 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 245 mg, Fiber: 2 g

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Squash with Asiago Cheese

March 21, 2012 at 12:09 PM | Posted in cheese, diabetes, diabetes friendly, Food, low calorie, low carb, vegetables | Leave a comment
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Squash with Asiago Cheese

2 tsp Margarine, 80% fat, unsalted
2 medium garlic cloves , minced
1 medium zucchini , cut into 3-inch strips
1 Squash, summer, fresh, medium, FDA , cut into 3-inch spears
2 tbsp low sodium vegetable broth (or chicken broth)
1/8 tsp black pepper
1/4 cup chopped walnuts , toasted
1/3 cup Cheese, asiago, fresh, shredded
4 Strips of Crumbled Turkey Bacon, Optional

1 In a large nonstick skillet, melt the margarine over medium-low heat. Add the garlic and cook, stirring frequently (for 1 minute), or until soft.
2 Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer for 6 minutes, stirring occasionally, or until the zucchini and squash are tender. Remove from the heat. Sprinkle with the walnuts, cheese, and crumbled Turkey Bacon.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories     127.7
Total Carbs     5.6 g
Dietary Fiber     2.2 g
Sugars     2.2 g
Total Fat     10 g
Saturated Fat     2.5 g
Unsaturated Fat     7.5 g
Potassium     259 mg
Protein     4.2 g
Sodium     99.5 mg

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