Vegetable Risotto Recipe

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Ingredients:

Serving

2 cups broccoli florets
1 cup finely chopped zucchini
1 cup finely chopped yellow squash
1 cup finely chopped red bell pepper
2 1/2 cups chicken broth
1 tbsp extra virgin olive oil
2 tbsp finely chopped onions
1/2 cup short-grain rice
1/4 cup dry white wine or 1/4 cup water
1/3 cup finely grated parmesan cheese

Directions:

Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
Rinse with cold water and set aside.
Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
Heat olive oil in a large sauce pan, then add onions.
Sauté onions for about 3 minutes.
Add rice and coat with olive oil, onion mixture.
Add wine/water and stir until almost all liquid is absorbed.
Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
Continue to stir.
This takes about 20 minutes.
After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.15 Kcal (641 kJ)
Calories from fat	40.72 Kcal
		% Daily Value*
Total Fat	4.52g	7%
Cholesterol	4.84mg	2%
Sodium	464.48mg	19%
Potassium	523.82mg	11%
Total Carbs	19.93g	7%
Sugars	3.81g	15%
Dietary Fiber	2.38g	10%
Protein	5.84g	12%
Vitamin C	81mg	135%
Vitamin A	0.8mg	26%
Iron	14.3mg	80%
Calcium	99.7mg	10%

Amount Per 100 g
Calories	54.11 Kcal (227 kJ)
Calories from fat	14.38 Kcal
		% Daily Value*
Total Fat	1.6g	7%
Cholesterol	1.71mg	2%
Sodium	164.09mg	19%
Potassium	185.06mg	11%
Total Carbs	7.04g	7%
Sugars	1.35g	15%
Dietary Fiber	0.84g	10%
Protein	2.06g	12%
Vitamin C	28.6mg	135%
Vitamin A	0.3mg	26%
Iron	5.1mg	80%
Calcium	35.2mg	10%

* 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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