- Recipes Home
- Interest Groups
Vegetable Risotto Recipe
|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)|
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
Heat the remaining 1/4 cup broth in a large saucepan over medium heat.
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.