Colorful Risotto

My father has to eat vegetarian today and I was think of what to make for him so that he can get all the right kind of nutrients and carbohydrates without risking his blood sugar level. I came across this recipe (which I decided to make it for him as lunch) in the book (borrowed from Choa Chu Kang Community Library) titled "500 (Practically) Fat-Free Pasta Recipes" by Sarah Schlesinger. This book contains really good recipes which at a look, you'll know that this is definitely a book of health. The black pepper sausage is not part of the recipe but an add-on for my grandmother and I!

RECIPE: Serves 4

3 ¼ cups nonfat chicken broth or vegetable broth 1 medium onion, chopped 1 glove garlic, minced 1 cup arborio rice ¼ teaspoon ground turmeric

1 can kidney beans 1 10-ounce package frozen spinach or fresh spinach from the market ½ grated nonfat Parmesan

1. Heat ¼ cup of broth in a skillet over medium heat. Sauté onion and garlic in broth until onion is slightly tender, about 3 minutes.

2. Stir in rice.

3. Add another ½ cup of broth. Add turmeric. When the broth is more or less absorbed, continue adding another ½ cup of broth and carry on till the broth is used up. Takes about 20 minutes.

4. Stir in beans, spinach and cheese. Turn off heat and leave the risotto in the skillet for about 5 minutes before serving.

The above recipe is given as what is stated in the book, except for kidney beans. It was originally cannellini beans. I couldn't find it anywhere. Also, I have added 2 more ingredients to the risotto - they are carrots and mushrooms. Vegetables are low in calories and so, adding them doesn't up your calorie intake too much!