Juscha's spring veggie risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup Asperagus spears - 1 bundle, cut to 2 inch lengths. Fennel, 1 bulb, sliced thinly Mushrooms, fresh, 1 cup, pieces or slices Onions, 1 large chopped Garlic, 5 cloves chopped Vegetable Broth, 4 cup Parmesan Cheese, grated, .5 cup Black Pepper to taste Salt to taste
Prep vegetables ahead of time.
In a medium pot, heat the vegetable broth
In a separate large pot, melt butter and saute vegetables lightly
Add dry rice.
Add heated vegetable broth a cup at a time, allowing the rice to absorb the liquid. Stir constantly. When the rice is tender but still toothy stir in cheese. Makes 8 generous helpings.
Number of Servings: 8
Recipe submitted by SparkPeople user SCARLETIGRAINE.
In a medium pot, heat the vegetable broth
In a separate large pot, melt butter and saute vegetables lightly
Add dry rice.
Add heated vegetable broth a cup at a time, allowing the rice to absorb the liquid. Stir constantly. When the rice is tender but still toothy stir in cheese. Makes 8 generous helpings.
Number of Servings: 8
Recipe submitted by SparkPeople user SCARLETIGRAINE.
Nutritional Info Amount Per Serving
- Calories: 238.5
- Total Fat: 3.5 g
- Cholesterol: 8.8 mg
- Sodium: 1,179.1 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 2.3 g
- Protein: 7.2 g
Member Reviews