Side Dish

Veggie Risotto is for Side Dish.

Veggie Risotto takes 10 minutes to prepare.

Veggie Risotto takes 25 minutes to cook.

Veggie Risotto makes 7 servings.

The ingredients for Veggie Risotto are:

Olive Oil, .5 cup
Onions, raw, 1 medium (2-1/2" dia)
Carrots, raw, 1 medium
Celery, raw, 2 stalk, small (5" long)
Sage, ground, 2 tsp
Asparagus, fresh, 12 spear, medium (5-1/4" to 7" long) - cut into 1 inch pieces, tip reserved
Green Peppers (bell peppers), 1 cup, chopped
White Rice, short grain, 1 2/3 cup
White Wine, 8 fl oz
Vegetable Broth, 7 cup
Zucchini, 2 cup, sliced
Basil, 2 tsp
Mushrooms, canned, 1 cup
Shrimp, cooked, 8 oz (optional)
Parmesan Cheese, grated, 1/3 C

Here is how you make Veggie Risotto:

Heat olive oil in a medium sauce pan, add onions, celery, carrots and sage, cook over medium heat 3 minutes. Add asparagus and bell pepper, cook 1 minute. Add rice and cook 1-2 minutes. Add white wine and stir 1-2 minutes. Stir in 2 cups stock and bring to low boil. Add asparagus tips and 2 more cups broth. Continue cooking 10-11 minutes more, adding broth as needed. Add zucchini, mushrooms, shrimp, basil and cheese, cook a few more minutes to heat new veggies. Number of Servings: 7Recipe submitted by SparkPeople user LAE18H.

The nutritional information for Veggie Risotto is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 324.2

• Total Fat: 17.4 g
• Cholesterol: 66.9 mg
• Sodium: 1,217.9 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 3.0 g
• Protein: 12.4 g

Veggie Risotto is Italian cuisine.

The dietary needs meet for Veggie Risotto is Vegan