Brown & Wild Rice Risotto with Vegetables

2 Tbsp. plus 1 teas. / 35 mL Watkins Original Grapeseed Oil, divided
2 Cups / 500 mL Broccoli Florets
1 Cup / 250 mL Julienned Carrots
1 Cup / 250 mL Parsnips, sliced 1/8 inch thick
1 1/2 Cups 375 mL, Chicken Broth (made with 1 ½ Cups / 375 mL Water and 1 ½ teas. / 7.5 mL Watkins Chicken Soup & Gravy Base)
1/2 teas. / 2.5 mL Watkins Oregano
1/2 teas. / 2.5 mL Watkins Granulated Black pepper
1 1/2 Cups / 375 mL Chopped Scallions
1 Cup / 250 mL Watkins Brown & Wild Rice Blend
1/4 Cup / 60 mL Grated Parmesan Cheese
1 Tbsp. / 15 mL Watkins Parsley

Add 1 Tbsp. / 15 mL grapeseed oil to skillet; add broccoli, carrots, and parsnips; cook, stirring, 2 minutes, until vegetables are well-coated with oil. Add 1/4 Cup / 60 mL of broth, half the oregano and half the pepper; cover and cook 2 minutes more. Stir in the scallions and 1/2 Cup / 125 mL broth; cover and cook until liquid is absorbed, stirring frequently. Add remaining broth, 1/2 Cup / 125 mL at a time; cover and cook until liquid is absorbed, stirring frequently, after each addition. Add parmesan cheese and parsley; stir. Serve immediately. Makes 4 servings.

Nutritional Information Per Serving:
Calories 320, Protein 9g, Carbohydrates 48g, Sodium 260mg, Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Dietary Fiber 8g

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