Try this Risotto with Spring Vegetables recipe, or contribute your own.
Suggest a better descriptionIn medium saucepan, bring broth to a boil. Add carrots and cook until almost tender - 3-5 minutes. Add asparagus and peas and cook 1 minute longer. With a slotted spoon, remove vegetables to a bowl and set aside. Maintain broth at a gentle simmer. In a Dutch oven heat oil over medium-low heat. Add onion and garlic and cook until softened 3-5 minutes. Add rice and stir to coat grains. Pour in wine and cook, stirring frequently, until most of the liquid has been absorbed. Add broth, 1 cup at a time, stirring until liquid is absorbed each time. Stir in artichoke hearts and thyme. Continue to add broth as needed. Stir in the reserved vegetables and cheese. Serve immediately. Recipe By : Eating Well Magazine Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:35:24 -0400 From: Eileen & Bob Holze
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 481 | ||
Calories from Fat: 59 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 4.5mg | 1 % | |
Sodium 1959mg | 68 % | |
Potassium 731.7mg | 19 % | |
Total Carbohydrate 80.4g | 24 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 77.3g | ||
Protein 21.9g | 31 % | |
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: 481
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