Vegetable Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetable Risotto calories by ingredient
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Number of Servings: 4


    2 cups of rice uncooked
    1 medium onion chopped
    cooking spray
    1 10 oz package of frozen broccoli
    1 can of asparagus
    1 cup of frozen peas
    6 cups of 99% FF chicken broth
    1/2 cup of RF parmesan cheese
    2 tbsp lemon juice
    salt 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.

TAGS:  Side Items |

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