Photo: Joseph Gonzalez
Creamy veggie risotto
9 ingredients
10 min + 30 min
Serves 2 adults and 2-3 children
openrecipes
Disguise vegetables and make this healthy veggie risotto for kids
Estimated Nutrition (whole recipe, rough)
908
Calories
52g
Protein
39g
Fat
87g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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 tbsp olive oil
- 1 onion , chopped
- 1 parsnip , finely diced
- 2 medium carrots , finely diced
- 350g risotto rice , such as arborio
- 1 bay leaf
- 1.2l hot vegetable or chicken stock
- 140g frozen peas or petit pois
- 50g Parmesan (or vegetarian alternative), grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes