Spring Vegetable Risotto Recipe
Recipe By Taste
This dairy-free spring risotto is a delightful way to showcase the best of the season's produce.
4.4
17 Rating -
Rate
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Risotto Recipe
- 1 cup Massel vegetable liquid stock
- 1/4 tablespoon Olive oil
- 1/4 Brown onion, finely chopped
- 1/2 Garlic Cloves, Finely Chopped
- 1/4 cup Arborio Rice
- 0.13 cup Dry white wine
- 1/4 cup Fresh peas or frozen peas
- 1/4 bunch Asparagus, woody ends trimmed, diagonally thickly sliced
- 2 Baby zucchini, halved lengthways
- 0.13 cup Finely chopped basil
- 0.06 cup Finely Chopped Chives
- 1/4 teaspoon Finely grated lemon rind
- 1/4 Garlic clove, crushed, extra
Nutrition
value
value
420
calories per serving
12 g Fat11 g Protein61 g Carbs13 g FiberOther
Current Totals
- Fat12g
- Protein11g
- Carbs61g
- Fiber13g
MacroNutrients
- Carbs61g
- Protein11g
- Fiber13g
Fats
- Fat12g
Vitamins & Minerals
- Calcium122mg
- Iron6mg
- Vitamin A382mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9118mcg
- Vitamin B120mcg
- Vitamin C44mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium126mg
- Manganese2mg
- Phosphorus216mg
- Selenium4mcg
- 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 Taste