1 c Arborio rice
1 tbsp margarine
1/4 lb fresh mushrooms, cleaned and qtered
3-3/4 c water
1 1.8-oz Package leek soup mix
1/4 tsp freshly ground black pepper
1 c fresh broccoli flowerettes, washed and drained
1 c TURKEY HAM, cut into 1/2-inch cubes
1/4 c Parmesan cheese, grated
1 2-oz Jar chopped pimientos, drained
In 3-quart saucepan, over medium-high heat, saute rice in margarine 5 minutes or until golden brown.
Stir in mushrooms, water, soup mix and pepper; bring to boil. Reduce heat to low, stir, cover and simmer 20 minutes.
Stir in broccoli and continue cooking 5 minutes or until rice is done.
Remove from heat and stir in turkey ham, Parmesan cheese and pimientos. Cook 1 minute or until risotto is heated throughout and creamy. If necessary, add more water for creamy consistency.
Serve immediately and serve with additional Parmesan as a garnish.
Total Calories 342
Total Fat 8 g
% Daily Total Fat 21
Cholesterol 26 g
Sodium 1076 mg
Total Carbohydrates 51 g
Protein 15 g