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Risotto With Fresh Spring Vegetables

Italian.Chef's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Interest: 
Spring
Ingredient: 
Rice

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4.171875
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Risotto With Fresh Spring Vegetables Recipe