Veggie Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Arborio Rice (Risotto Rice), Dry, Uncooked, 1 cup *Extra Virgin Olive Oil, 2 tbsp Mushrooms, fresh, 1 cup, pieces or slices *Vegetables - Zuchini fresh 1 serving = 63 g, 63 gram Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 0.5 serving Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long) *Kraft Shredded 2% Mexican Four Cheese blend, 0.5 cup Milk, canned, evaporated, 0.5 cup Almonds Mariani Premium Sliced Almonds (1/4c), 30 gram(spinch garlic powder
Put 2 stbs of olive out in a pan add the arborio rice the garlic powder and hen chicken broth and salt.
Roughly chopped the vegetables and add them at the pan and stir constantly until rice is cooked, if necessary add water. Once the rice is cook remove from the fire and add the cheese and the milk and stir again.
Serving Size: makes 4 1.5 cup serving
Number of Servings: 4
Recipe submitted by SparkPeople user APPASQUEL.
Roughly chopped the vegetables and add them at the pan and stir constantly until rice is cooked, if necessary add water. Once the rice is cook remove from the fire and add the cheese and the milk and stir again.
Serving Size: makes 4 1.5 cup serving
Number of Servings: 4
Recipe submitted by SparkPeople user APPASQUEL.
Nutritional Info Amount Per Serving
- Calories: 364.5
- Total Fat: 15.9 g
- Cholesterol: 17.9 mg
- Sodium: 395.9 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 3.1 g
- Protein: 12.1 g
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