View the full Vegetable Risotto Recipe & Instructions
Submitted by: CHEF_MEG

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetable Risotto

116 calories of Lundberg Organic Short Grain Brown Rice (1/4 C dry), (0.17 cup)

43 calories of Parmesan Cheese, grated, (0.33 oz)

20 calories of Olive Oil, (0.17 tbsp)

14 calories of Butternut Squash, (0.17 cup, cubes)

12 calories of Archer Farms Low Sodium Chicken Stock, (0.83 serving)

7 calories of Olive Oil, (0.17 1tsp)

5 calories of Onions, raw, (0.08 cup, chopped)

3 calories of Spinach, fresh, (0.50 cup)

3 calories of Mushrooms, fresh, (0.17 cup, pieces or slices)

Nutrition & Calorie Comments  

Use low sodium chicken broth, substituting 1/2 cup white wine and lemon juice for flavor.	Submitted by: CHTRAVLN (7/28/12) report inappropriate
sounds great I will have to eek out some of the sodium & spinach due to meds taking but it sounds great getting my short grain in the morning!!!	Submitted by: MARTHAR3 (3/10/12) report inappropriate
Looks lovely and delicious. Too bad it's got pretty nearly my whole day's allotment of carbs in one serving.	Submitted by: EXOTEC (3/10/12) report inappropriate
I cooked this with mushroom broth, then substituted Nutritional Yeast for the cheese (don't need the fat!). Delicious vegan main dish, but a bit labor intensive!	Submitted by: STUFFNEARTABOR (3/10/12) report inappropriate
We were disappointed in this. We added salt immediately after tasting, and even so it was bland. My husband commented that squash and spinach does not make a good marriage.	Submitted by: S3XYDIVASMOM (1/14/11) report inappropriate