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Vegetable Risotto

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Ingredients
  Nonfat chicken broth/Vegetable broth 3 3⁄4 Cup (60 tbs)
  Chopped leeks 1⁄3 Cup (5.33 tbs)
  Diced zucchini 1 Cup (16 tbs)
  Diced carrot 1⁄2 Cup (8 tbs)
  Asparagus tips 1 Cup (16 tbs) (Steamed)
  Diced pepper 1⁄2 Cup (8 tbs) (Yellow Or Red)
  Chopped canned tomatoes 1 1⁄2 Cup (24 tbs) (Fresh Or Low Sodium)
  Chopped parsley 2 Tablespoon
  Dried marjoram 1⁄4 Teaspoon
  Arborio rice 1 Cup (16 tbs)
Directions

Simmer 3 1/2 cups of the broth in a small saucepan over low heat.
Keep warm.
Heat the remaining 1/4 cup broth in a large saucepan over medium heat.
Add leeks.
Cook and stir for 3 minutes over medium heat.
Add more liquid if necessary during this process.
Add zucchini, carrot, asparagus tips, and yellow pepper.
Cook over low heat for 5 minutes, stirring.
Stir in tomatoes, parsley, and marjoram.
Cook for 10 minutes, stirring several times.
Add rice and 1/2 cup of the warm broth.
Cook for 3 minutes or until liquid is nearly absorbed, stirring constantly.
Add remaining broth 1/2 cup at a time, stirring constantly for 3 minutes or until each portion of broth is absorbed before adding the next.
Serve immediately.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 913 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 0.37 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2057.2 mg85.7%

Total Carbohydrates 199 g66.4%

Dietary Fiber 17.9 g71.8%

Sugars 26 g

Protein 33 g65.6%

Vitamin A 453.7% Vitamin C 441.9%

Calcium 65.9% Iron 90.2%

*Based on a 2000 Calorie diet

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Vegetable Risotto Recipe