Directions:
- In a large saucepan, heat stock and keep warm. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Add rice and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
- Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add vegetables; cook and stir until heated through. Sprinkle with cheese. Serve immediately. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.6 Kcal (1497 kJ) | ||
| Calories from fat | 119.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 20% | |
|---|---|---|---|
| Cholesterol | 29.18mg | 10% | |
| Sodium | 387.8mg | 16% | |
| Potassium | 172.83mg | 4% | |
| Total Carbs | 46.2g | 15% | |
| Sugars | 6.86g | 27% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.3 Kcal (483 kJ) | ||
| Calories from fat | 38.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 20% | |
|---|---|---|---|
| Cholesterol | 9.41mg | 10% | |
| Sodium | 125.04mg | 16% | |
| Potassium | 55.73mg | 4% | |
| Total Carbs | 14.9g | 15% | |
| Sugars | 2.21g | 27% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 3.39g | 21% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 10.8mg | 3% | |
* 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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