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In a medium saucepan, bring 5 cups of the vegetable stock to a simmer. In another medium saucepan, heat 2 tbsp of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the rice and cook, stirring for 1 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.
Meanwhile, in a large skillet, heat the remaining 2 tbsp of olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula and cook until the arugula is wilted, about 1 minute. ADd the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with parmesan cheese.
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Serving Size: 1 Serving (2373g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 581 | ||
Calories from Fat: 39 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 8535.7mg | 294 % | |
Potassium 414mg | 11 % | |
Total Carbohydrate 124.5g | 37 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 118.8g | ||
Protein 9.9g | 14 % | |
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: 581
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