5.0 from 6 votes
Risotto with Vegetables
This risotto with vegetables recipe is the perfect vegetarian recipe that combines different veggies.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 641 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 320 grams arborio rice
- 1 ripe tomato cut into cubes
- 1 eggplant diced
- 2 small zucchini diced
- 1 yellow pepper diced
- 1 celery stalk diced
- 2 tablespoons chopped parsley
- 1 medium carrot diced
- 1 baby spinach
- 5 tablespoons extra virgin olive oil
- 1 clove garlic sliced
- 1 small onion chopped
- 30 grams butter
- 1/3 /3 cup white wine
- 1 liter vegetable broth
- 40 grams Parmigiano-Reggiano grated
- salt
- pepper
Instructions
- Remove tomato skin and seeds, and cut into cubes. Chop the celery, onion, and carrot. Also, cut the rest of the vegetables (zucchini, eggplant, and peppers) into cubes.
- In a frying pan, heat the oil and add garlic. When cooked, remove the garlic and set aside.
- Fry the tomatoes for a few minutes. Then, add the pepper, eggplant and zucchini. Remove from pan, drain, and keep warm.
- In a saucepan, saute the butter with the chopped celery, carrot and onion.
- Add the rice and toast it for a few minutes. Then, moisten the mixture with wine.
- When the wine has evaporated, add the hot broth one ladle at a time.
- Remove from heat and add a generous amount of pepper and transfer in a warm serving dish.
- Mix the cooked vegetables that was previously set aside, the grated Parmigiano-Reggiano, and a dash of chopped parsley. Serve separately.
Cup of Yum
Nutrition Information
Calories
641kcal
(32%)
Carbohydrates
84g
(28%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Cholesterol
22mg
(7%)
Sodium
1242mg
(52%)
Potassium
838mg
(24%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
4075IU
(82%)
Vitamin C
84.7mg
(94%)
Calcium
165mg
(17%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 641
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 22mg | 7% |
| Sodium | 1242mg | 52% |
| Potassium | 838mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 4075IU | 82% |
| Vitamin C | 84.7mg | 94% |
| Calcium | 165mg | 17% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.