Summer Lemon-Vegetable Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 370.2
- Total Fat: 12.7 g
- Cholesterol: 17.6 mg
- Sodium: 460.9 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 5.2 g
- Protein: 18.3 g
View full nutritional breakdown of Summer Lemon-Vegetable Risotto calories by ingredient
Number of Servings: 4
Ingredients
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8 ounces asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic vegetable broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Directions
Serving Size: 1 1/2 cups per serving
Number of Servings: 4
Recipe submitted by SparkPeople user LHAUPT.