Green Vegetable Risotto Recipe
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
25m.total
10m.Prep
15m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Green Vegetable Risotto Recipe
- 0.33 tablespoon Olive oil
- 0.33 Leeks, sliced
- 0.33 cup Sliced brussels sprouts
- 1/25 teaspoon Each Salt And Pepper
- 0.17 cup Arborio Rice
- 1/25 teaspoon Each Salt And Pepper
- 0.17 cup Dry white wine
- 0.67 cup Fat-free lower sodium chicken broth, warmed
- 0.17 Package of baby kale
- 0.33 cup Frozen shelled edemame, thawed
- 0.17 The zest oflemon
- 0.17 The juice oflemon
- 0.17 cup Grated Parmesan Cheese
Nutrition
value
value
467
calories per serving
10 g Fat24 g Protein61 g Carbs5 g FiberOther
Current Totals
- Fat10g
- Protein24g
- Carbs61g
- Fiber5g
MacroNutrients
- Carbs61g
- Protein24g
- Fiber5g
Fats
- Fat10g
Vitamins & Minerals
- Calcium407mg
- Iron5mg
- Vitamin A198mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9204mcg
- Vitamin B12< 1mcg
- Vitamin C49mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium82mg
- Manganese1mg
- Phosphorus478mg
- Selenium12mcg
- Zinc2mg
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 Honest Cooking