Spring Green Risotto Recipe
Recipe By Taste Of Home
Once a week I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan.
3.8
19 Rating -
Rate
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Green Risotto Recipe
- 0.13 Carton vegetable stock
- 0.13-0.13 cup 1/2 water
- 0.13 tablespoon Olive oil
- 1/4 cup Sliced fresh mushrooms
- 0.13 Medium onion, chopped
- 0.19 cup Uncooked arborio rice
- 1/4 Garlic cloves, minced
- 0.06 cup White wine or additional vegetable stock
- 0.13 teaspoon Dried Thyme
- 0.38 cup Fresh baby spinach
- 0.13 cup Frozen peas
- 0.38 tablespoon Grated Parmesan Cheese
- 0.13 tablespoon Red wine vinegar
- 0.06 teaspoon Salt
- 0.03 teaspoon Pepper
Nutrition
value
value
314
calories per serving
4 g Fat15 g Protein49 g Carbs20 g FiberOther
Current Totals
- Fat4g
- Protein15g
- Carbs49g
- Fiber20g
MacroNutrients
- Carbs49g
- Protein15g
- Fiber20g
Fats
- Fat4g
Vitamins & Minerals
- Calcium119mg
- Iron9mg
- Vitamin A1622mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9108mcg
- Vitamin B12< 1mcg
- Vitamin C30mg
- Vitamin E1mg
- Copper2mcg
- Magnesium151mg
- Manganese2mg
- Phosphorus393mg
- Selenium5mcg
- Zinc5mg
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 Taste Of Home