Roasted Vegetable Risotto Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 200°C Bake potato, capsicum, and zucchini for 15 minutes.
Meanwhile, heat the oil in a large, non stick saucepan (with a lid). Add the onion and cook for 2 minutes, or until softened.
Add the aborio rice and toss to coat in oil. Add the soup, and 2 cans of water, mix well. Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
Stir in the roasted vegetables, parmesan, and basil. Season with black pepper. Serve with a squeeze of lemon juice and extra basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	323.72 Kcal (1355 kJ)
Calories from fat	64.58 Kcal
		% Daily Value*
Total Fat	7.18g	11%
Cholesterol	5.07mg	2%
Sodium	625.98mg	26%
Potassium	229.53mg	5%
Total Carbs	52.88g	18%
Sugars	3.51g	14%
Dietary Fiber	2.69g	11%
Protein	7.36g	15%
Vitamin C	28.6mg	48%
Vitamin A	99mg	3301%
Iron	0.4mg	2%
Calcium	237.4mg	24%

Amount Per 100 g
Calories	168.28 Kcal (705 kJ)
Calories from fat	33.57 Kcal
		% Daily Value*
Total Fat	3.73g	11%
Cholesterol	2.63mg	2%
Sodium	325.41mg	26%
Potassium	119.32mg	5%
Total Carbs	27.49g	18%
Sugars	1.82g	14%
Dietary Fiber	1.4g	11%
Protein	3.82g	15%
Vitamin C	14.9mg	48%
Vitamin A	51.5mg	3301%
Iron	0.2mg	2%
Calcium	123.4mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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