Veggie Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Olive Oil, .5 cup Onions, raw, 1 medium (2-1/2" dia) Carrots, raw, 1 medium Celery, raw, 2 stalk, small (5" long) Sage, ground, 2 tsp Asparagus, fresh, 12 spear, medium (5-1/4" to 7" long) - cut into 1 inch pieces, tip reservedGreen Peppers (bell peppers), 1 cup, chopped White Rice, short grain, 1 2/3 cup White Wine, 8 fl oz Vegetable Broth, 7 cup Zucchini, 2 cup, sliced Basil, 2 tsp Mushrooms, canned, 1 cup Shrimp, cooked, 8 oz (optional)Parmesan Cheese, grated, 1/3 C
Heat olive oil in a medium sauce pan, add onions, celery, carrots and sage, cook over medium heat 3 minutes. Add asparagus and bell pepper, cook 1 minute. Add rice and cook 1-2 minutes. Add white wine and stir 1-2 minutes. Stir in 2 cups stock and bring to low boil. Add asparagus tips and 2 more cups broth. Continue cooking 10-11 minutes more, adding broth as needed. Add zucchini, mushrooms, shrimp, basil and cheese, cook a few more minutes to heat new veggies.
Number of Servings: 7
Recipe submitted by SparkPeople user LAE18H.
Number of Servings: 7
Recipe submitted by SparkPeople user LAE18H.
Nutritional Info Amount Per Serving
- Calories: 324.2
- Total Fat: 17.4 g
- Cholesterol: 66.9 mg
- Sodium: 1,217.9 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.0 g
- Protein: 12.4 g
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