Vegetable Risotto Recipe
Recipe By Minimalist Baker
A healthier take on risotto without oil or butter, replacing cheese with vegan parmesan cheese. Includes plenty of fresh vegetables for fiber and nutrients. An easy 30-minute, 8-ingredient recipe perfect as an entre or a side.
4.9
26 Rating -
Rate
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Risotto Recipe
- 1 cup 3 1/2 vegetable broth
- 1/2 tablespoon Water divided
- 1/4 Small bundle asparagus
- 1/4 Medium Red Bell Pepper
- 0.06 teaspoon Each sea salt and black pepper
- 0.19 cup Thinly sliced shallot
- 1/4 cup Arborio Rice
- 0.06 cup Dry white wine
- 0.06 cup Vegan parmesan cheese
Nutrition
value
value
457
calories per serving
7 g Fat42 g Protein49 g Carbs3 g FiberOther
Current Totals
- Fat7g
- Protein42g
- Carbs49g
- Fiber3g
MacroNutrients
- Carbs49g
- Protein42g
- Fiber3g
Fats
- Fat7g
Vitamins & Minerals
- Calcium115mg
- Iron4mg
- Vitamin A149mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B949mcg
- Vitamin B12< 1mcg
- Vitamin C50mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium76mg
- Manganese< 1mg
- Phosphorus371mg
- Selenium33mcg
- 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 Minimalist Baker