Try this Raysas Italian Risotto recipe, or contribute your own.
Suggest a better descriptionHave broth heating in saucepan. In pan add tiny bit of olive oil. Saute onions until tender; add rice and stir until lightly browned. Add some broth and cook until absorbed. Continue adding broth until rice is tender. In another pan, add a tiny bit of olive oil. Saute peppers and mushrooms until peppers are tender. Toss rice mixture with pepper mixture. Can serve with Parmesan is desired. Source: Lightly Ethnic. Recipe By : Waldine Van Geffen
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 139 | ||
Calories from Fat: 5 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 425.9mg | 15 % | |
Potassium 59.6mg | 2 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 28.6g | ||
Protein 3g | 4 % | |
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: 139
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