Risotto with Legume and Fresh Vegetable From Olga's Healthy Choice Recipe

Looking for an easy Risotto with legume and fresh vegetable from Olga's Healthy Choice recipe? Learn how to make Risotto with legume and fresh vegetable from Olga's Healthy Choice using healthy ingredients.


Submitted by AuroraOlga51

Makes 4 servings



A healthy vegetarian dish based on Italian recipie: Risotto

Recipe Ingredients for Risotto with legume and fresh vegetable from Olga's Healthy Choice

1 cup risotto rice
1/3 cup chick pea
1/2 cup fresh green beans
1/2 onion
2 gloves of garlic
1 tbsp olive oil
1 tbsp parsley
1 pinch salt
1 pinch pepper
1 pinch chili pepper
1

Recipe Directions for Risotto with legume and fresh vegetable from Olga's Healthy Choice

  1. Drain and boil the chick peas in advance.

  2. Chop onion, crush garlic .

  3. In the pan, on a medium heat oven, soften onions and vegetable (if you are using fresh vegetable) (If you are using frozen vegetables, please thaw them in advance and drain in hot water.) Then add other ingredients except parsley. You have to add water while stirring continuosly. It may take 20 to 30 minutes to cook properly.

  4. Remove the pan from oven, let it cool. Before to bring the dish serve, decorate with chopped parsley.

  5. Buon appetito!

Categories

Rice, Italian, Advance, Vegetarian

Nutrition Facts
Serving Size 112.0g
Amount Per Serving
Calories
233
Calories from Fat
36
% Daily Value*
Total Fat
4.0g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
103mg
4%
Potassium
142mg
4%
Total Carbohydrates
43.9g
15%
Dietary Fiber
2.2g
9%
Sugars
0.9g
Protein
4.7g
Vitamin A 4% Vitamin C 9%
Calcium 3% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • Low in sugar
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