Spring Vegetable Risotto Recipe
Recipe By Taste
Learn how to cook a simple risotto with asparagus, peas and broad beans. Add a squeeze of lemon when serving for some zing
4.2
12 Rating -
Rate
Vegdiet
1hr total
20minsPrep
40minsCook
1hr total
20m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Risotto Recipe
- 187.50 milliliter 1 massel vegetable stock cube, of water
- 15 milliliter White wine white, dry style
- 1/4 tablespoon Olive oil
- 1/4 Medium brown onion, finely chopped
- 1/2 Garlic Cloves, Crushed
- 50 gram Arborio Rice
- 1/2 bunch Asparagus, cut into 2cm lengths
- 30 gram Frozen green peas
- 37.50 gram Frozen broad beans
- 1/4 teaspoon Lemon rind
- 10 gram Grated Parmesan Cheese
Nutrition
value
value
339
calories per serving
5 g Fat15 g Protein55 g Carbs11 g FiberOther
Current Totals
- Fat5g
- Protein15g
- Carbs55g
- Fiber11g
MacroNutrients
- Carbs55g
- Protein15g
- Fiber11g
Fats
- Fat5g
Vitamins & Minerals
- Calcium175mg
- Iron8mg
- Vitamin A351mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9115mcg
- Vitamin B12< 1mcg
- Vitamin C40mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium113mg
- Manganese2mg
- Phosphorus269mg
- Selenium13mcg
- Zinc3mg
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