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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.3
  • Total Fat: 7.9 g
  • Cholesterol: 30.0 mg
  • Sodium: 1,413.3 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 14.6 g

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

Submitted by: ESOUTHERN2004


Number of Servings: 4

Ingredients

    2 cups of rice uncooked
    1 medium onion chopped
    cooking spray
    1 10 oz package of frozen broccoli
    1 can of asparagus
    1 cup of frozen peas
    6 cups of 99% FF chicken broth
    1/2 cup of RF parmesan cheese
    2 tbsp lemon juice
    salt and pepper to taster

Directions

sautee onions in the skillet with cooking spray. Add uncooked rice and stir until mixed well. Add lemon juice, salt pepper and 1 cup of broth. Let rice absorbed and add 1 more cup of staock and do this until all of stock is gone. Add vegetables and cheese and mix well.

Number of Servings: 4

Recipe submitted by SparkPeople user ESOUTHERN2004.





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