Vegetable Risotto Recipe

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Vegetable Risotto
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Ingredients
7
Count
Nutrition
315
Calories
Total time
28
Minutes
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Ingredients:

Directions:

  1. Heat broth to boiling and set aside.
  2. Saute' Mushrooms and oinions in oil until tender.
  3. Add Rice and cook about 2 minutes until silghtly brown.
  4. Add 1 cup hot broth to rice mixture.
  5. Cook stirring constantly until broth is almost absorbed
  6. Add asparagus.
  7. Continue adding remaining broth until all absorbed and rice is tender.
  8. Remove from heat and stir in parmesean cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 314.98 Kcal (1319 kJ)
Calories from fat 84.64 Kcal
% Daily Value*
Total Fat 9.4g 14%
Cholesterol 5.5mg 2%
Sodium 117.43mg 5%
Potassium 160.33mg 3%
Total Carbs 44.73g 15%
Sugars 1.88g 8%
Dietary Fiber 1.84g 7%
Protein 7.91g 16%
Vitamin C 3.8mg 6%
Iron 0.9mg 5%
Calcium 82.5mg 8%
Amount Per 100 g
Calories 219.65 Kcal (920 kJ)
Calories from fat 59.02 Kcal
% Daily Value*
Total Fat 6.56g 14%
Cholesterol 3.84mg 2%
Sodium 81.89mg 5%
Potassium 111.81mg 3%
Total Carbs 31.19g 15%
Sugars 1.31g 8%
Dietary Fiber 1.28g 7%
Protein 5.52g 16%
Vitamin C 2.6mg 6%
Iron 0.6mg 5%
Calcium 57.5mg 8%

* 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

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

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

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