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Risotto Primavera With Chicken Broth Recipe
|Thinly sliced leeks/Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped sweet red pepper/Chopped sweet green pepper||1⁄4 Cup (4 tbs)|
|Chicken broth||2 2⁄3 Cup (42.67 tbs)|
|Short grain rice/Medium / long grain rice||1 Cup (16 tbs)|
|Peas||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Thinly sliced celery||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, peeled, seeded, and chopped|
|Quartered mushrooms||1⁄2 Cup (8 tbs) (Fresh)|
|Snipped fresh basil/Snipped fresh rosemary / thyme / 3/4 teaspoon dried basil, rosemary / thyme, crushed||1 Tablespoon|
Serving size: Complete recipe
Calories 930 Calories from Fat 230
% Daily Value*
Total Fat 26 g40.4%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 3634.7 mg151.4%
Total Carbohydrates 151 g50.4%
Dietary Fiber 13 g52.1%
Sugars 16 g
Protein 21 g42.4%
Vitamin A 225.2% Vitamin C 167.8%
Calcium 12.6% Iron 53.8%
*Based on a 2000 Calorie diet
Stir in chicken broth, rice, fresh or frozen peas, celery, carrot, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Stir in tomato, mushrooms, and fresh or dried herb.
Cover and let stand for 5 to 8 minutes or just till rice is tender.
Garnish with red pepper strips and fennel tops, if desired.