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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 494.0
  • Total Fat: 26.8 g
  • Cholesterol: 60.0 mg
  • Sodium: 953.7 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 5.3 g
  • Protein: 20.5 g

View full nutritional breakdown of Vegetable Risotto calories by ingredient
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Vegetable Risotto

Submitted by: LISABERGIN

Introduction

Not my recipe from a book called The Classic 1000 Student recipes by Carolyn Humphries. However I have added both peas and reduced the oil to the original recipe. Not my recipe from a book called The Classic 1000 Student recipes by Carolyn Humphries. However I have added both peas and reduced the oil to the original recipe.
Number of Servings: 2

Ingredients

    1 onion chopped
    1 carrot chopped
    1 green pepper chopped
    1tbs olive oil
    1 cup long grain rice
    2 cups stock the same one you have used for rice made from the one stock cube
    1 400g can of tomatoes
    pinch of dried basil
    salt and pepper
    4oz grated cheese
    plus my addition of .5 cup frozen peas

Directions

Fry the onion, carrot, pepper in a pan and fry for 5 mins to allow the vegetables to soften. Add rice and continue to cook whilst stirring for another min. Then add the stock, tomatoes and seasoning bring to the boil then turn down the heat to low cover and let the mixture simmer for 15 minutes without stirring and this point add in the frozen peas and let the mixture continue to cook for a further 5 minutes. If at this stage it seems to dry add a little fluid if to wet turn the heat up a little until excess fluid is absorbed. When happy sprinkle over grated cheese and serve.

Serving Size: Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user LISABERGIN.






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