Try this Vegetable Risotto recipe, or contribute your own.
Suggest a better descriptionHeat oil in the wok & add the garlic & walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon. Add the prepared vegetables & cook till slightly softened. Stir in the rice & season to taste. Pour in the stock & bring to a boil. Cover, reduce heat & simmer gently for 10 minutes or so. Mix together the tomatoes & olives. Stir corn & peas into the vegetable mixture in the wok. Place tomatoes & olives on top, do not stir them in & replace the lid. Simmer for 5 minutes. All the stock should be absorbed. Before serving, stir in olives & tomatoes, nuts & herbs. Serve with a salad.
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 692 | ||
Calories from Fat: 368 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 55 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 798.1mg | 28 % | |
Potassium 569.9mg | 15 % | |
Total Carbohydrate 68g | 20 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 57.9g | ||
Protein 21.6g | 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: 692
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