Roasted Vegetable Rissotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
400g rice200g butternut squash200g courgette200g onion100g red pepper100g spinach2 tspn olive oil
Cut up veggies - stir in oil and roast for 30 mins
Warm cooked rice with a little stock, add in roasted veggies and spinach. Take off heat and stir in yoghurt.
Mix in paremesan or sprinkle on top.
Number of Servings: 2
Recipe submitted by SparkPeople user OPHELIA105.
Warm cooked rice with a little stock, add in roasted veggies and spinach. Take off heat and stir in yoghurt.
Mix in paremesan or sprinkle on top.
Number of Servings: 2
Recipe submitted by SparkPeople user OPHELIA105.
Nutritional Info Amount Per Serving
- Calories: 492.2
- Total Fat: 13.9 g
- Cholesterol: 0.0 mg
- Sodium: 512.1 mg
- Total Carbs: 73.5 g
- Dietary Fiber: 8.8 g
- Protein: 19.6 g
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