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Suggest a better description1. In saucepan, heat broth and 3 1/2 c water to boiling over high heat. Reduce heat to low and simmer, covered. 2. In large saucepan, heat 1 tbsp olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, peas, pepper, and 1/4 tsp salt, and cook, covered untilvegetables are tender crisp, about 5 minutes. Remove to bowl. 3. In same saucepan, in 1 tbsp oil, cook onion over medium heat until tender, about 7 minutes. Add rice and 3/4 tsp salt and cook, stirring frequently, until rice grains are opaque. Add wine ; cook until absorbed. Add about 1/2 c simmering broth to rice and continue cooking until liquid is absorbed. Continue cooking, adding remaining broth 1/2 c at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes. Stir in vegetables, Parmesan, and basil; heat through. NOTES : End the meal on a cool note with spring berries and crisp biscotti. Recipe By : Good Housekeeping - 5/96
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 854 | ||
Calories from Fat: 42 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 98.9mg | 3 % | |
Potassium 203.9mg | 5 % | |
Total Carbohydrate 178.8g | 53 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 172.1g | ||
Protein 17.1g | 24 % | |
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: 854
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