Baked Vegetable Risotto Recipe

Name: Baked Vegetable Risotto Recipe
Total time: 40 min
Yield: 4
Cuisine: Italian

Recipe By Betty Crocker

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

4.9

12 Rating - Rate

Non Vegdiet

40minstotal

ingredients serves

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Ingredients For Baked Vegetable Risotto Recipe

2 tablespoon Extra virgin olive oil
2 tablespoon Finely chopped onion
2 Cloves garlic, finely chopped
1 Package cremini mushrooms, quartered
2 teaspoon Chopped fresh rosemary leaves
1 cup Uncooked arborio rice
1 can Chicken or vegetable broth
0.5 cup White wine or water
1.5 cup Frozen cut green beans, thawed and drained
0.5 cup Roasted red bell peppers, cut into strips
1 cup Grated parmesan cheese

Nutrition
value

466

calories per serving

11 g Fat21 g Protein64 g Carbs9 g FiberOther

Current Totals

11 g Fat
21 g Protein
64 g Carbs
9 g Fiber

MacroNutrients

Carbs
64 g
Protein
21 g
Fiber
9 g

Fats

Fat
11 g

Vitamins & Minerals

Calcium
366 mg
Iron
6 mg
Vitamin A
356 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
30 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
107 mg
Manganese
2 mg
Phosphorus
397 mg
Selenium
20 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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