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

40m.total

plan

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Ingredients for Baked Vegetable Risotto Recipe

1/2 tablespoon Extra virgin olive oil
1/2 tablespoon Finely chopped onion
1/2 Cloves garlic, finely chopped
1/4 Package cremini mushrooms, quartered
1/2 teaspoon Chopped fresh rosemary leaves
1/4 cup Uncooked arborio rice
1/4 can Chicken or vegetable broth
0.13 cup White wine or water
0.38 cup Frozen cut green beans, thawed and drained
0.13 cup Roasted red bell peppers, cut into strips
1/4 cup Grated parmesan cheese

Nutrition
value

466

calories per serving

11 g Fat21 g Protein64 g Carbs9 g FiberOther

Current Totals

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

MacroNutrients

Carbs
64g
Protein
21g
Fiber
9g

Fats

Fat
11g

Vitamins & Minerals

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

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

Recipe By Betty Crocker