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Spring Vegetable Risotto
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 7 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 2 1/2 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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Ingredients Directions
  1. 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.
  2. 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.
  3. 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.

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