Baked Vegetable Risotto Recipe

Recipe By Betty Crocker

Creamy rice pairs well with crisp-tender beans and peppers. It's a terrific side dish that goes great with many meals.

4.9
12 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Baked Vegetable Risotto
plan
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ingredients serve

Ingredients for Baked Vegetable Risotto Recipe

  • 1/2 tablespoon Extra virgin olive oil
  • 1/2 tablespoon Finely chopped onion
  • 1/2 Cloves garlic, finely chopped
  • 1/4 Package cremini mushrooms, quartered
  • 1/2 teaspoon Chopped fresh rosemary leaves
  • 1/4 cup Uncooked arborio rice
  • 1/4 can Chicken or vegetable broth
  • 0.13 cup White wine or water
  • 0.38 cup Frozen cut green beans, thawed and drained
  • 0.13 cup Roasted red bell peppers, cut into strips
  • 1/4 cup Grated parmesan cheese
Nutrition
value
466
calories per serving
11 g Fat21 g Protein64 g Carbs9 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    21g
  • Carbs
    64g
  • Fiber
    9g

MacroNutrients

  • Carbs
    64g
  • Protein
    21g
  • Fiber
    9g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    366mg
  • Iron
    6mg
  • Vitamin A
    356mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    2mg
  • Phosphorus
    397mg
  • Selenium
    20mcg
  • Zinc
    2mg
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 Betty Crocker