Brown Rice Veggie Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 Cup Shredded Romano4 Asparagus Spears1/2 eggplant1 Cup Brown Rice2 Tbsp Extra virgin olive oilItalian seasoning
Bake the eggplant and asparagus in a pan and drizzle with olive oil at 400
while that is baking put the water and rice in pan with salt and a spash of oil and italian seasoning. This will cook for 45 minutes.
On the last 5 minutes add asparagus and eggplant.
Last 2 minutes you can add shedded romano on top lightly and put top on pan.
Number of Servings: 4
Recipe submitted by SparkPeople user YCARIA.
while that is baking put the water and rice in pan with salt and a spash of oil and italian seasoning. This will cook for 45 minutes.
On the last 5 minutes add asparagus and eggplant.
Last 2 minutes you can add shedded romano on top lightly and put top on pan.
Number of Servings: 4
Recipe submitted by SparkPeople user YCARIA.
Nutritional Info Amount Per Serving
- Calories: 161.4
- Total Fat: 9.4 g
- Cholesterol: 7.4 mg
- Sodium: 145.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.4 g
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