Vegetable Risotto Recipe

Looking for an easy Vegetable Risotto recipe? Learn how to make Vegetable Risotto using healthy ingredients.


Submitted by jl9802

Makes 8 servings



Summer vegetables, brown rice and creamy parmesan cheese are a great way to use extra veggies or leftovers. Use two carrots if you love them or have lots.

Recipe Ingredients for Vegetable Risotto

1 1/2 cups brown rice
1 1/2 cups vegetable broth
1 1/2 cups water
2 tbsp salt
1 carrot, grated
1 tsp olive oil
1 cup parmesan cheese
1 zucchini, diced
3 stalks celery
1 cup peas

Recipe Directions for Vegetable Risotto

Soften onion and garlic to taste with celery in olive oil. Add vegetable broth and water, adding salt and pepper to taste, and bring to a boil. Add brown rice and stir periodically, adding more boiling water as needed. If vegetables are uncooked, add after 20 minutes. If cooked, add in last few minutes. Add peas when 2-3 minutes remain and rice is almost cooked. Remove from heat when vegetables are heated through and add parmesan cheese, stirring until it is creamy throughout.
Categories

Side Dish

Nutrition Facts
Serving Size 199.2g
Amount Per Serving
Calories
218
Calories from Fat
49
% Daily Value*
Total Fat
5.4g
8%
Saturated Fat
2.5g
12%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
2095mg
87%
Potassium
300mg
9%
Total Carbohydrates
32.1g
11%
Dietary Fiber
2.7g
11%
Sugars
2.1g
Protein
9.7g
Vitamin A 31% Vitamin C 20%
Calcium 17% Iron 7%
* 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
B+
  Good points
  • Low in cholesterol
  • Very high in manganese
  • High in phosphorus
  • High in vitamin A
  •   Bad points
  • Very high in sodium
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