Broccoli Stem Spring Veggie Risotto Recipe

Name: Broccoli Stem Spring Veggie Risotto Recipe
Total time: 40 min
Yield: 2
Cuisine: Italian

Recipe By Food & Wine

Learn how to make Broccoli Stem Spring Veggie Risotto.

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40m.total

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Ingredients for Broccoli Stem Spring Veggie Risotto Recipe

2-3 Stems broccoli heads, depending on their thickness
1/2 piece Florets from large broccoli head, cut into bite sized
As required A couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, fiddleheads, etc
As required A large handful of green leafy vegetables, such as spinach, kale, etc
1/2 Lemon, zest and juice
As required Salt, To Taste
As required Pepper, to taste
1.75 tablespoon Ghee or grapeseed oil, divided
1/2 Shallot, chopped
As required Pecorino romano or parmesan to taste, finely grated

Nutrition
value

497

calories per serving

33 g Fat13 g Protein29 g Carbs4 g FiberOther

Current Totals

Fat
33g
Protein
13g
Carbs
29g
Fiber
4g

MacroNutrients

Carbs
29g
Protein
13g
Fiber
4g

Fats

Fat
33g

Vitamins & Minerals

Calcium
171mg
Iron
< 1mg
Vitamin A
107mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
266mcg
Vitamin B12
0mcg
Vitamin C
89mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
56mg
Manganese
< 1mg
Phosphorus
260mg
Selenium
9mcg
Zinc
< 1mg

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 Food & Wine