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Risotto Timbales

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 5

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Risotto Timbales


2 (14.5-ounce) cans vegetable broth
1 cup white wine
1/4 teaspoon ground turmeric
1 tablespoon olive oil
1 medium onion, minced
1 large garlic clove, minced
1 ½ cups Arborio rice
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1 (8.75-ounce) can corn, drained
1 (6.5-ounce) can sliced mushrooms, drained
1/4 cup grated Parmesan cheese


In small saucepan over high heat, heat vegetable broth, white wine and turmeric to boiling. Reduce heat to low; keep simmering.

In 12-inch skillet over medium heat, in hot oil,, cook onion and garlic 5 minutes or until softened. Add Arborio rice; cook 2 minutes. Gradually add simmering liquid, ½ cup at a time until absorbed. Repeat with remaining rice and liquid, stirring frequently, until rice is al dente, about 25 minutes. Stir in corn, mushrooms and Parmesan cheese.

Grease five 5-ounce custard cups. Spoon and press mixture into cups. Carefully invert timbales onto platter or serving dish.

Serve timbales with broiled chicken or fish and canned French-cut green beans.

Nutrition Information Per Serving:

Calories 320; Total Fat 2.5 g (Sat 1 g, Trans 0 g); Cholesterol 5 mg; Sodium 1070 mg; Total Carbohydrates 57 g; Dietary Fiber 3 g; Sugars 2 g; Protein 8 g, Vitamin A 212 IU; Vitamin C 2.1 mg; Calcium 53.79 mg; Iron 0.7 mg; Vitamin D 0.84 IU; Folate 17.96 mcg
% Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using canned sliced mushrooms, not drained.