Ingredients:
- 2 cups whole baby carrots cut in lengthwise quarters
- 6 green onions , cut into 1-inch pieces
Directions:
- Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
- Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
- Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
- Heat oil in saucepot. Add rice. Cook and stir for 2 minutes Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
- Add vegetables and cheese. Heat through. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.37 Kcal (910 kJ) | ||
| Calories from fat | 35.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 6% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 524.63mg | 22% | |
| Potassium | 272.41mg | 6% | |
| Total Carbs | 34.57g | 12% | |
| Sugars | 3.61g | 14% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 7.15g | 14% | |
| Vitamin C | 62.8mg | 105% | |
| Iron | 1.4mg | 8% | |
| Calcium | 92.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.24 Kcal (332 kJ) | ||
| Calories from fat | 13.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.45g | 6% | |
|---|---|---|---|
| Cholesterol | 2mg | 2% | |
| Sodium | 191.24mg | 22% | |
| Potassium | 99.3mg | 6% | |
| Total Carbs | 12.6g | 12% | |
| Sugars | 1.31g | 14% | |
| Dietary Fiber | 1g | 11% | |
| Protein | 2.61g | 14% | |
| Vitamin C | 22.9mg | 105% | |
| Iron | 0.5mg | 8% | |
| Calcium | 33.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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