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Risotto with Spring Vegetables Recipe

Looking for an easy Risotto with Spring Vegetables recipe? Learn how to make Risotto with Spring Vegetables using healthy ingredients.


Submitted by megsambit

Makes 2 servings



Not the best food for you, but tasty and comforting. Note: from the time the rice is added onward, stir the rice often.

Recipe Ingredients for Risotto with Spring Vegetables

1/2 cup white wine
3 cups chicken broth
1 tbs. butter
1/2 cup onions, finely chopped
1 cups Arborio rice
3 oz mushrooms
4 oz asparagus, cut into 1? pieces
1 oz parmesan, grated
1/2 tsp lemon zest, grated
1/4 tsp. ground nutmeg

Recipe Directions for Risotto with Spring Vegetables

  1. Warm up broth to a near simmer.

  2. Cook mushrooms. Cook asparagus.

  3. Melt butter and sweat onions with a pinch of salt. Add the rice to the pan. Cook 3-5 minutes, until rice is translucent around the edges. Add just enough wine to barely cover the rice.

  4. Every time the liquid has been absorbed, add just enough liquid to barely cover the rice. Start tasting when approximately of the liquid has been added.

  5. When the rice is done, stir in the remaining ingredients. Taste to test seasoning. Serve immediately, family style.

Categories

Rice, Main Dish, Side Dish, Italian, Vegetarian

Nutrition Facts
Serving Size 662.1g
Amount Per Serving
Calories
595
Calories from Fat
114
% Daily Value*
Total Fat
12.7g
20%
Saturated Fat
6.9g
35%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
1416mg
59%
Potassium
753mg
22%
Total Carbohydrates
85.6g
29%
Dietary Fiber
4.7g
19%
Sugars
4.7g
Protein
22.0g
Vitamin A 13% Vitamin C 11%
Calcium 21% Iron 22%
* 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
C+
  Good points
  • Low in cholesterol
  • Low in sugar
  •   Bad points
  • Contains alcohol
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