Vegetable Risotto Recipe

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Ingredients:

Serving

1 cup chopped onion
2 tsp minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 oz) frozen cooked winter squash, thawed
1/2 tsp salt
1/8 tsp white pepper

Directions:

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed.
Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	409.58 Kcal (1715 kJ)
Calories from fat	96.44 Kcal
		% Daily Value*
Total Fat	10.72g	16%
Cholesterol	26.84mg	9%
Sodium	855.15mg	36%
Potassium	511.15mg	11%
Total Carbs	56.61g	19%
Sugars	5.48g	22%
Dietary Fiber	5.38g	22%
Protein	8.67g	17%
Vitamin C	70mg	117%
Vitamin A	0.1mg	4%
Iron	1.4mg	8%
Calcium	65.6mg	7%

Amount Per 100 g
Calories	94.41 Kcal (395 kJ)
Calories from fat	22.23 Kcal
		% Daily Value*
Total Fat	2.47g	16%
Cholesterol	6.19mg	9%
Sodium	197.11mg	36%
Potassium	117.82mg	11%
Total Carbs	13.05g	19%
Sugars	1.26g	22%
Dietary Fiber	1.24g	22%
Protein	2g	17%
Vitamin C	16.1mg	117%
Iron	0.3mg	8%
Calcium	15.1mg	7%

* 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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