Spring Vegetable And Prawn Risotto With Lemon And Dill Oil Recipe
Recipe By Taste
This deliciously creamy risotto contains prawns, goat's cheese and beautiful spring produce.
4.1
30 Rating -
Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable And Prawn Risotto With Lemon And Dill Oil Recipe
- 1/2 teaspoon Finely grated lemon rind
- 1/2 teaspoon Fresh dill leaves, finely chopped
- 0.08 cup Extra virgin olive oil
- 1.50 cup Massel vegetable liquid stock
- 1/4 Large brown onion, finely chopped
- 1/2 Garlic Cloves, Crushed
- 0.38 cup Sunrice arborio rice
- 1/4 bunch Asparagus, trimmed, cut into 3cm lengths
- 0.13 cup Frozen Baby Peas
- 12.50 gram Baby spinach
- 25 gram Medium green prawns, peeled, deveined, halved lengthways
- 0.06 cup Goat's cheese
Nutrition
value
value
694
calories per serving
30 g Fat19 g Protein86 g Carbs15 g FiberOther
Current Totals
- Fat30g
- Protein19g
- Carbs86g
- Fiber15g
MacroNutrients
- Carbs86g
- Protein19g
- Fiber15g
Fats
- Fat30g
Vitamins & Minerals
- Calcium218mg
- Iron8mg
- Vitamin A633mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B654mg
- Vitamin B9607mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium179mg
- Manganese3mg
- Phosphorus400mg
- Selenium12mcg
- 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 Taste