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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spring Vegetable Risotto

Source: dLife

Asparagus, broccoli, squash, mushroom, onion, and rice mixture.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	293.0

Total Carbs	56.1 g

Dietary Fiber	5.3 g

Sugars	3.6 g

Total Fat	2.2 g

Saturated Fat	0.6 g

Unsaturated Fat	0.1 g

Potassium	371.9 mg

Protein	11.1 g

Sodium	122.2 mg

Dietary Exchanges 2.2 Fat, 2.0 Vegetables, 0.1 Meat, 2.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Mix together the broth, water, and wine in a saucepan. Simmer over low heat. Stir in the asparagus, broccoli, squash, and mushrooms. Cook for about 2 to 3 minutes then use a slotted spoon to move them into a bowl. Remove the saucepan from the heat.
Spray a different nonstick saucepan with the cooking. Sauté the onion and rice over low heat for about 2 minutes. Pour just enough of the broth mixture into the saucepan to cover the rice. Simmer until the liquid has completely absorbed, stirring frequently. Repeat this process by adding the broth in 1/4 cup amounts and continue cooking so that the liquid absorbs.
Once you add the last of the broth, mix in the vegetables and Parmesan cheese. Cook for about 3 minutes or until the rice is creamy and the vegetables are heated thoroughly. Garnish with the parsley and serve.