Try this Risotto Primavera #2 recipe, or contribute your own.
Suggest a better descriptionIn medium saucepan, heat broth to a simmer; keep hot over very low heat. In large heavy skillet, combine 2 tablespoons of the butter, the oil, onion and garlic; cook over medium heat, stirring, 5 minutes or until crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest; cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2 cup hot broth; cook, stirring, until most of the liquid evaporates (spoon leaves track on bottom of pan, yet liquid surronds each grain). Cook, stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid evaporates. Stir in asparagus, bell pepper, squash and black pepper; cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until rice is firm yet tender, a creamy sauce forms and vegetables are tender. Remove from heat; stir in remaining butter, the parsley and cheese. Serve immediately. Makes 8 servings. Recipe by: McCALLS MAGAZINE -- APRIL 1997 Posted to MC-Recipe Digest by P&S Gruenwald
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 391 | ||
Calories from Fat: 240 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 8.2mg | 0 % | |
Potassium 193.2mg | 5 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 31.6g | ||
Protein 3.5g | 5 % | |
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: 391
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