Risotto With Fresh Spring Vegetables
|Fresh vegetables||2 Cup (32 tbs) (Combination Of Zucchini, Eggplant, Bell Peppers, Mushrooms, Etc.)|
|Butter||1⁄4 Cup (4 tbs)|
|Rice||8 Ounce (Preferably Italian Risotto)|
|Chicken broth||3 Cup (48 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Parmesan cheeses||1⁄4 Cup (4 tbs)|
Cut up vegetables and cook for 1 minute in boiling water.
Drain and set aside.
Melt in medium pan.
Add and saute until light brown, approx 5 minutes.
Add slowly to rice and stir often until all the liquid is absorbed, approx 20-25 minutes.
Add drained vegetables.
Add, mix, and serve.
Serving size: Complete recipe
Calories 1748 Calories from Fat 475
% Daily Value*
Total Fat 54 g83.2%
Saturated Fat 33.5 g167.4%
Trans Fat 0 g
Cholesterol 137.9 mg46%
Sodium 2745.7 mg114.4%
Total Carbohydrates 264 g87.8%
Dietary Fiber 16.1 g64.5%
Sugars 35.3 g
Protein 41 g82.9%
Vitamin A 174.8% Vitamin C 76.2%
Calcium 50.2% Iron 21.6%
*Based on a 2000 Calorie diet