Green Vegetable Risotto Recipe

Name: Green Vegetable Risotto Recipe
Total time: 25 min
Yield: 6
Cuisine: Italian

Recipe By Honest Cooking

This recipe calls for baby kale, but any variety would do. Replace the chicken broth with vegetable broth and omit the prosciutto for a vegetarian version of this risotto.

4.3

12 Rating - Rate

Non Vegdiet

25minstotal

10minsPrep

15minsCook

ingredients serves

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Ingredients For Green Vegetable Risotto Recipe

2 tablespoon Olive oil
2 Leeks, sliced
2 cup Sliced brussels sprouts
0.25 teaspoon Each Salt And Pepper
1 cup Arborio Rice
0.25 teaspoon Each Salt And Pepper
1 cup Dry white wine
4 cup Fat-free lower sodium chicken broth, warmed
1 Package of baby kale
2 cup Frozen shelled edemame, thawed
1 The zest oflemon
1 The juice oflemon
1 cup Grated Parmesan Cheese

Nutrition
value

467

calories per serving

10 g Fat24 g Protein61 g Carbs5 g FiberOther

Current Totals

10 g Fat
24 g Protein
61 g Carbs
5 g Fiber

MacroNutrients

Carbs
61 g
Protein
24 g
Fiber
5 g

Fats

Fat
10 g

Vitamins & Minerals

Calcium
407 mg
Iron
5 mg
Vitamin A
198 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
204 mcg
Vitamin B12
0 mcg
Vitamin C
49 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
82 mg
Manganese
1 mg
Phosphorus
478 mg
Selenium
12 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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