You are here

Risotto & Vegetables

Fresh.n.Natural's picture
I am not very good at writing recipes, but this Risotto & Vegetables recipe tasted great and so I thought of sharing. Any one will enjoy this Risotto & Vegetables dish. Palate-soothing!
  Butter 30 Milliliter (2 Tablespoon)
  Olive oil 15 Milliliter (1 Tablespoon)
  Onion 120 Milliliter, chopped (1/2 Cup)
  Celery 80 Milliliter, diced (1/3 Cup)
  Carrot 80 Milliliter, diced (1/3 Cup)
  Salt 1⁄2 Teaspoon
  Risotto rice 355 Milliliter (1 1/2 Cups)
  Chicken broth 480 Milliliter, heated (2 Cups)
  Water 480 Milliliter, heated (2 Cups)
  Zucchini 1 Medium, finley diced
  Frozen peas 3⁄4 Cup (12 tbs) (Thawed)
  Parmesan cheese 80 Milliliter (1/3 Cup)

Combine 1 tbs butter and the olive oil in large heavy saucepan.
Add onions and cook until golden.
Add celery and carrots; cook for 2-3 minutes.
Add salt and rice stirring to coat.
Add 3 cups of liquid, 1 cup at a time, using all of the broth then water; cook and stir until all liquid is absorbed before adding the next cup.
Add diced zucchini.
Add peas with the remaining water, stirring it in 1/2 cup at a time (all may not be needed), until last liquid is absorbed.
Rice should be tender, yet firm, with a creamy sauce.
Remove from heat; stir in remaining 1 tbs butter and Parmesan cheese.

Recipe Summary


Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1977 Calories from Fat 538

% Daily Value*

Total Fat 61 g94.1%

Saturated Fat 30.9 g154.3%

Trans Fat 0 g

Cholesterol 118.9 mg39.6%

Sodium 3709.9 mg154.6%

Total Carbohydrates 316 g105.4%

Dietary Fiber 12 g47.9%

Sugars 43 g

Protein 41 g81.8%

Vitamin A 343.9% Vitamin C 106.3%

Calcium 108.9% Iron 19.7%

*Based on a 2000 Calorie diet

Risotto & Vegetables Recipe