Side Items

Vegetable Risotto takes 5 minutes to prepare.

Vegetable Risotto takes 20 minutes to cook.

Vegetable Risotto makes 4 servings.

The ingredients for Vegetable Risotto are:

2 cups of rice uncooked
1 medium onion chopped
cooking spray
1 10 oz package of frozen broccoli
1 can of asparagus
1 cup of frozen peas
6 cups of 99% FF chicken broth
1/2 cup of RF parmesan cheese
2 tbsp lemon juice
salt and pepper to taster

Here is how you make Vegetable Risotto:

sautee onions in the skillet with cooking spray. Add uncooked rice and stir until mixed well. Add lemon juice, salt pepper and 1 cup of broth. Let rice absorbed and add 1 more cup of staock and do this until all of stock is gone. Add vegetables and cheese and mix well.Number of Servings: 4Recipe submitted by SparkPeople user ESOUTHERN2004.

The nutritional information for Vegetable Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 297.3

• Total Fat: 7.9 g
• Cholesterol: 30.0 mg
• Sodium: 1,413.3 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 6.4 g
• Protein: 14.6 g