Vegetarian Risotto Recipe
Recipe By Australia’s Best Recipes
An absolute winner. So tasty and packed to the brim with fresh vegetables. Even the most hardened meat eaters will love this. Stove top and no continuous stirring make this a super easy risotto. Great for making risotto balls with leftovers the next day.
4.3
21 Rating -
Rate
Vegdiet
30minstotal
30minsCook
30m.total
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegetarian Risotto Recipe
- 0.17 Onion diced large
- 0.33 Garlic clove crushed
- 0.33 Carrot diced medium
- 0.33 Zucchini diced large
- 1 Mushrooms diced large
- 0.17 Broccoli broken into florets diced
- 0.17 cup Cauliflower diced
- 0.17 cup Frozen peas and corn
- 1 Green beans diced
- 0.33 Tomato diced fresh
- 1/25 cup Parmesan Cheese Grated
- 0.17 cup Low-fat tasty cheese grated
- 31.67 gram Sun-dried tomato pesto
- 0.33 tablespoon Massel vegetable liquid stock
- 0.33 L water
- 0.33 tablespoon Olive oil
Nutrition
value
value
238
calories per serving
8 g Fat20 g Protein21 g Carbs11 g FiberOther
Current Totals
- Fat8g
- Protein20g
- Carbs21g
- Fiber11g
MacroNutrients
- Carbs21g
- Protein20g
- Fiber11g
Fats
- Fat8g
Vitamins & Minerals
- Calcium173mg
- Iron4mg
- Vitamin A1659mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9155mcg
- Vitamin B12< 1mcg
- Vitamin C60mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium129mg
- Manganese1mg
- Phosphorus287mg
- Selenium20mcg
- 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 Australia’s Best Recipes