Spring Vegetable Risotto Recipe
Recipe By Kitchen Nine
4.9
21 Rating -
Rate
Non Vegdiet
1hr total
1hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Risotto Recipe
- 1.50 cup Reduced salt chicken stock
- 1/4 tablespoon Olive oil
- 1/4 Leek, sliced
- 1/2 Garlic Cloves, Crushed
- 0.38 cup Arborio Rice
- 1/4 cup Frozen peas
- 25 gram Green beans, trimmed, blanched, halved
- 1/4 Zucchini, sliced
- 0.13 cup Chopped parsley leaves
- 1/2 tablespoon Grated Parmesan
- As required Baby rocket, to serve
Nutrition
value
value
374
calories per serving
5 g Fat12 g Protein67 g Carbs6 g FiberOther
Current Totals
- Fat5g
- Protein12g
- Carbs67g
- Fiber6g
MacroNutrients
- Carbs67g
- Protein12g
- Fiber6g
Fats
- Fat5g
Vitamins & Minerals
- Calcium193mg
- Iron6mg
- Vitamin A557mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B960mcg
- Vitamin B12< 1mcg
- Vitamin C39mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium83mg
- Manganese2mg
- Phosphorus199mg
- Selenium6mcg
- Zinc2mg
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 Kitchen Nine