Creamy Spring Vegetable Risotto Recipe
Recipe By Verywell Fit
Seasonal spring vegetables add a healthy twist to this vegetarian risotto recipe, which has the creamy consistency of classic italian risotto.
4.9
30 Rating -
Rate
Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Creamy Spring Vegetable Risotto Recipe
- 1 tablespoon Shallot
- 1/2 teaspoon Garlic
- 1/2 tablespoon Olive oil
- 1/4 cup Mushrooms
- 1/4 cup Asparagus
- 1/4 cup Peas
- 1/4 cup Arborio Rice
- 1 cup Low Sodium Vegetable Broth
- 0.13 cup Dry white wine
- 0.06 teaspoon Salt
- 0.13 teaspoon Black pepper
- 1/4 teaspoon Dried Parsley
- 0.13 teaspoon Dried Sage
Nutrition
value
value
572
calories per serving
15 g Fat46 g Protein55 g Carbs5 g FiberOther
Current Totals
- Fat15g
- Protein46g
- Carbs55g
- Fiber5g
MacroNutrients
- Carbs55g
- Protein46g
- Fiber5g
Fats
- Fat15g
Vitamins & Minerals
- Calcium168mg
- Iron5mg
- Vitamin A113mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B961mcg
- Vitamin B12< 1mcg
- Vitamin C21mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium92mg
- Manganese< 1mg
- Phosphorus419mg
- Selenium36mcg
- 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 Verywell Fit