Photo: K8
Vegetable risotto
12 ingredients
30 min + 1 hr
Serves 4
openrecipes
This is a classic recipe with a cheat’s method – popping it in the microwave speeds it up and gives you time to do other things. It’s also great for using up leftover vegetables in your fridge.
Estimated Nutrition (whole recipe, rough)
679
Calories
21g
Protein
33g
Fat
74g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bean | not in our table | 0 |
| Sweetcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion
- 1 tbsp olive oil
- 1 garlic
- 350g/12oz risotto rice
- 1 vegetable stock
- 1 x 400g/14oz can flageolet beans
- 1 x 198g/7oz can sweetcorn
- 125g/4½oz green beans
- 100g/3½oz frozen peas
- 40g/1½oz parmesan
- 2 tbsp chopped parsley
- 25g/1oz butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes