Broccoli Stem Spring Veggie Risotto Recipe

Recipe By Food & Wine

Learn how to make Broccoli Stem Spring Veggie Risotto.

4.7
28 Rating -
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Vegdiet
40minstotal
40m.total
Broccoli Stem Spring Veggie Risotto
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ingredients serve

Ingredients for Broccoli Stem Spring Veggie Risotto Recipe

  • 2-3 Stems broccoli heads, depending on their thickness
  • 1/2 piece Florets from large broccoli head, cut into bite sized
  • As required A couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, fiddleheads, etc
  • As required A large handful of green leafy vegetables, such as spinach, kale, etc
  • 1/2 Lemon, zest and juice
  • As required Salt, To Taste
  • As required Pepper, to taste
  • 1.75 tablespoon Ghee or grapeseed oil, divided
  • 1/2 Shallot, chopped
  • As required Pecorino romano or parmesan to taste, finely grated
Nutrition
value
497
calories per serving
33 g Fat13 g Protein29 g Carbs4 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    13g
  • Carbs
    29g
  • Fiber
    4g

MacroNutrients

  • Carbs
    29g
  • Protein
    13g
  • Fiber
    4g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    171mg
  • Iron
    < 1mg
  • Vitamin A
    107mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    266mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    89mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    56mg
  • Manganese
    < 1mg
  • Phosphorus
    260mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
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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Recipe By Food & Wine