Photo: Stephanie Studer
Spring Vegetable Risotto
12 ingredients
15 min + 30 min
4
openrecipes
Spring Vegetable Risotto made with leeks, asparagus, peas, and mushrooms. Bright and full of spring flavors.
Estimated Nutrition (whole recipe, rough)
891
Calories
57g
Protein
37g
Fat
80g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| 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 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
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
- ½ pounds Asparagus
- 4 ounces, weight Baby Portabella Mushrooms
- 1 Leek, White And Light Green Parts
- 1 clove Garlic
- 4 cups Low Sodium Chicken Broth
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 cup Arborio Rice
- ¼ cups Dry White Wine
- ½ cups Zest Of 1/2 A Lemon, About 1 Teaspoon
- ½ cups Peas
- 1 Tablespoon Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes