Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 220.2
Total Fat 7.8 g
Saturated Fat 2.6 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 3.0 g
Cholesterol 7.5 mg
Sodium 490.2 mg
Potassium 248.4 mg
Total Carbohydrate 33.5 g
Dietary Fiber 3.7 g
Sugars 0.3 g
Protein 8.0 g
Vitamin A 77.3 %
Vitamin B-12 2.3 %
Vitamin B-6 5.5 %
Vitamin C 17.5 %
Vitamin D 2.2 %
Vitamin E 3.8 %
Calcium 16.2 %
Copper 4.6 %
Folate 10.2 %
Iron 5.8 %
Magnesium 7.2 %
Manganese 11.0 %
Niacin 4.7 %
Pantothenic Acid 3.7 %
Phosphorus 10.7 %
Riboflavin 7.1 %
Selenium 5.6 %
Thiamin 3.8 %
Zinc 3.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetable Risotto

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

Calories per Ingredient

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  

High in sodium Submitted by:

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Since I cannot eat any grains, I make this with cauliflower "rice," which provides much lower carbs. Submitted by:

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Use low sodium chicken broth, substituting 1/2 cup white wine and lemon juice for flavor. Submitted by:

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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!!!
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Looks lovely and delicious. Too bad it's got pretty nearly my whole day's allotment of carbs in one serving. Submitted by:

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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:

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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:

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