Risotto With Fresh Spring Vegetables Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Fresh vegetables2 Cup (32 tbs) (Combination Of Zucchini, Eggplant, Bell Peppers, Mushrooms, Etc.)
 Butter1⁄4 Cup (4 tbs)
 Rice8 Ounce (Preferably Italian Risotto)
 Chicken broth3 Cup (48 tbs)
 Tomato sauce1 Cup (16 tbs)
 Parmesan cheeses1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

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 mg

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

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.
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