30 Minute Cheesy Vegetable Risotto

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 484.1
  • Total Fat: 21.6 g
  • Cholesterol: 46.8 mg
  • Sodium: 3,346.3 mg
  • Total Carbs: 53.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 23.4 g

View full nutritional breakdown of 30 Minute Cheesy Vegetable Risotto calories by ingredient
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A really easy risotto to prepare with lots of filling flavour A really easy risotto to prepare with lots of filling flavour
Number of Servings: 1


    100g asparagus, in 1" pieces
    100g mushrooms, sliced
    4 large scallions, in 1" pieces
    100g zucchini, sliced thinly
    1/2 cup arborio rice(40g uncooked weight)
    1 tsp olive oil
    2tbsp Philadelphia Light Cream Cheese with Chives and Onion
    3 Garlic cloves, roughly chopped
    2 cups chicken/vegetable bouillon
    1 oz Cheshire, Lancashire or Caerphilly Cheese, or a crumbly Cheddar if others unavailable, roughly chopped or grated


Prepare vegetables, as in ingredients list. Heat olive oil genlty in large saute pan or wok. Have jug of bouillon ready. When the olive oil is hot, add vegetables and garlic cloves, and stir-fry for approximately 5 minutes. Add the rice and enough bouillon to cover contents of pan. Keep stirring. When it begins to boil, turn down to simmer and keep stirring. When the liquid begins to dry out, add small amounts of bouillon and keep stirring until rice is cooked and bouillon is used up. Remove from the het and stir in grated cheese. The finished consistency should be creamy.
This makes 1 large serving for a main course solo dinner, or serves 2 as a starter.

Number of Servings: 1

Recipe submitted by SparkPeople user POLSKARENIA.

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