Dinner

Juscha's spring veggie risotto is for Dinner.

Juscha's spring veggie risotto takes 15 minutes to prepare.

Juscha's spring veggie risotto takes 15 minutes to cook.

Juscha's spring veggie risotto makes 8 servings.

The ingredients for Juscha's spring veggie risotto are:

Arborio Rice (Risotto Rice), Dry, Uncooked, 2 cup
Asperagus spears - 1 bundle, cut to 2 inch lengths.
Fennel, 1 bulb, sliced thinly
Mushrooms, fresh, 1 cup, pieces or slices
Onions, 1 large chopped
Garlic, 5 cloves chopped
Vegetable Broth, 4 cup
Parmesan Cheese, grated, .5 cup
Black Pepper to taste
Salt to taste

Here is how you make Juscha's spring veggie risotto:

Prep vegetables ahead of time.In a medium pot, heat the vegetable brothIn a separate large pot, melt butter and saute vegetables lightlyAdd dry rice.Add heated vegetable broth a cup at a time, allowing the rice to absorb the liquid. Stir constantly. When the rice is tender but still toothy stir in cheese. Makes 8 generous helpings.Number of Servings: 8Recipe submitted by SparkPeople user SCARLETIGRAINE.

The nutritional information for Juscha's spring veggie risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.5

• Total Fat: 3.5 g
• Cholesterol: 8.8 mg
• Sodium: 1,179.1 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 2.3 g
• Protein: 7.2 g

The dietary needs meet for Juscha's spring veggie risotto is Vegetarian