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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 324.2
  • Total Fat: 17.4 g
  • Cholesterol: 66.9 mg
  • Sodium: 1,217.9 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.4 g

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

Submitted by: LAE18H

Introduction

Risotto is a great dish and can be made "kitchen sink" style- throw in everything but the kitchen sink. Use up any veggies in the fridge. Risotto is a great dish and can be made "kitchen sink" style- throw in everything but the kitchen sink. Use up any veggies in the fridge.
Number of Servings: 7

Ingredients

    Olive Oil, .5 cup
    Onions, raw, 1 medium (2-1/2" dia)
    Carrots, raw, 1 medium
    Celery, raw, 2 stalk, small (5" long)
    Sage, ground, 2 tsp
    Asparagus, fresh, 12 spear, medium (5-1/4" to 7" long) - cut into 1 inch pieces, tip reserved
    Green Peppers (bell peppers), 1 cup, chopped
    White Rice, short grain, 1 2/3 cup
    White Wine, 8 fl oz
    Vegetable Broth, 7 cup
    Zucchini, 2 cup, sliced
    Basil, 2 tsp
    Mushrooms, canned, 1 cup
    Shrimp, cooked, 8 oz (optional)
    Parmesan Cheese, grated, 1/3 C

Directions

Heat olive oil in a medium sauce pan, add onions, celery, carrots and sage, cook over medium heat 3 minutes. Add asparagus and bell pepper, cook 1 minute. Add rice and cook 1-2 minutes. Add white wine and stir 1-2 minutes. Stir in 2 cups stock and bring to low boil. Add asparagus tips and 2 more cups broth. Continue cooking 10-11 minutes more, adding broth as needed. Add zucchini, mushrooms, shrimp, basil and cheese, cook a few more minutes to heat new veggies.

Number of Servings: 7

Recipe submitted by SparkPeople user LAE18H.






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