Vegetable Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups of rice uncooked1 medium onion chopped cooking spray1 10 oz package of frozen broccoli1 can of asparagus1 cup of frozen peas6 cups of 99% FF chicken broth1/2 cup of RF parmesan cheese2 tbsp lemon juicesalt and pepper to taster
sautee onions in the skillet with cooking spray. Add uncooked rice and stir until mixed well. Add lemon juice, salt pepper and 1 cup of broth. Let rice absorbed and add 1 more cup of staock and do this until all of stock is gone. Add vegetables and cheese and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user ESOUTHERN2004.
Number of Servings: 4
Recipe submitted by SparkPeople user ESOUTHERN2004.
Nutritional Info Amount Per Serving
- Calories: 297.3
- Total Fat: 7.9 g
- Cholesterol: 30.0 mg
- Sodium: 1,413.3 mg
- Total Carbs: 45.8 g
- Dietary Fiber: 6.4 g
- Protein: 14.6 g
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