Spring Vegetable Risotto Recipe
Recipe By Kitchen Sanctuary
Spring vegetable risotto with proscuitto-light and full of flavour
4.2
26 Rating -
Rate
Non Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Risotto Recipe
- 1/2 tablespoon Olive oil
- 1/2 Onion peeled and chopped finely
- 1/2 Clove garlic peeled and crushed
- 75 gram Arborio rice
- 37.50 milliliter White wine optional, replace with stock if you'd prefer
- 300 milliliter Hot chicken or vegetable stock use bouillon for gluten free
- 1/2 teaspoon Vegetable oil
- 15 gram Parmesan grated
- 1/4 Juice lemon
- pinch Good pinch of salt and black pepper
- 6 Stalks of asparagus trimmed
- 1/4 cup Frozen peas
- bunch Small bunch broccoli chopped into small florets
- 1/2 cup Fresh green beans trimmed
- As required Squeeze of lemon juice
- As required Freshly ground black pepper
- As required Slices of prosciutto optional
Nutrition
value
value
655
calories per serving
12 g Fat31 g Protein99 g Carbs20 g FiberOther
Current Totals
- Fat12g
- Protein31g
- Carbs99g
- Fiber20g
MacroNutrients
- Carbs99g
- Protein31g
- Fiber20g
Fats
- Fat12g
Vitamins & Minerals
- Calcium323mg
- Iron19mg
- Vitamin A782mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9366mcg
- Vitamin B12< 1mcg
- Vitamin C73mg
- Vitamin E8mg
- Copper1mcg
- Magnesium208mg
- Manganese2mg
- Phosphorus597mg
- Selenium24mcg
- Zinc6mg
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 Kitchen Sanctuary