Risotto Primavera Recipe

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Risotto Primavera
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Ingredients:

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and next 4 ingredients; sauté 10 minutes or until vegetables are crisp-tender. Set aside; keep warm.
  2. Bring water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  3. Melt butter in a large Dutch oven over medium heat. Add leek; cook 4 minutes or until tender, stirring frequently. Add rice; cook 2 minutes, stirring constantly. Stir in 1 1/2 cups broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in 1/4 cup cheese and thyme.
  4. Top risotto with vegetables; sprinkle with remaining 1/4 cup cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.45 Kcal (1203 kJ)
Calories from fat 38.34 Kcal
% Daily Value*
Total Fat 4.26g 7%
Cholesterol 6.69mg 2%
Sodium 186.7mg 8%
Potassium 248.56mg 5%
Total Carbs 50.46g 17%
Sugars 4.63g 19%
Dietary Fiber 1.41g 6%
Protein 7.08g 14%
Vitamin C 8.5mg 14%
Iron 0.9mg 5%
Calcium 64.7mg 6%
Amount Per 100 g
Calories 126.74 Kcal (531 kJ)
Calories from fat 16.9 Kcal
% Daily Value*
Total Fat 1.88g 7%
Cholesterol 2.95mg 2%
Sodium 82.32mg 8%
Potassium 109.59mg 5%
Total Carbs 22.25g 17%
Sugars 2.04g 19%
Dietary Fiber 0.62g 6%
Protein 3.12g 14%
Vitamin C 3.8mg 14%
Iron 0.4mg 5%
Calcium 28.5mg 6%

* 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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Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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