Try this Cucina Rustica- Risotto with Early Autumn Veg recipe, or contribute your own.
Suggest a better descriptionIn large heavy saucepan, heat half each of the oil and butter over medium heat; cook onion, garlic and mushrooms, stirring, for 5 minutes or until softened. Add zucchini, red pepper, corn, rosemary, pepper, salt and hot pepper flakes; cook, stirring for 3-5 minutes or until liquid has evaporated. Remove from pan and set aside; keep warm. Heat remaining oil and butter in same pan over medium-high heat. Add lemon rind and rice; cook, stirring, for 1 minute. Stir in 1/2 cup of the stock; cook, stirring constantly, until all liquid is absorbed. Keep adding stock, 1/2 cup at a time, cooking and stirring until each addition is absorbed before adding next, until rice is tender 15-18 minutes in total. Stir in 1/2 cup of the cheese. Stir in lemon juice and vegetable mixture; heat through. Season with more salt and pepper to taste. Sprinkle with remaining cheese. 4 servings for $5.40CDN [Oct 94] Per serving: about 560 calories, 16 g protein, 20 g fat, 80 g carbohydrate high source fibre, excellent source calcium. Serve with a tomato and lettuce salad. Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 478 | ||
Calories from Fat: 121 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 31.8mg | 10 % | |
Sodium 568mg | 20 % | |
Potassium 221.7mg | 6 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 69.8g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 478
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