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  • Summary

    Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

    Ingredients

    • 6 cups vegetable stock, preferably homemade
    • 1/4 cup olive oil
    • 1 small onion, finely chopped
    • 1 cup Arborio or Carnaroli rice
    • 1/2 cup dry white wine
    • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
    • 1 cup thawed frozen peas
    • 1 teaspoon grated lemon zest, plus more for garnish
    • 2 tablespoons fresh lemon juice
    • 1 cup chopped fresh flat-leaf parsley leaves
    • 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
    • Coarse salt and freshly ground pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 531 % Daily Value *
    • Total Fat: 20 g 30.49%
    • Saturated Fat: 6 g 27.51%
    • Trans Fat: 0 g %
    • Cholesterol: 16 mg 5.29%
    • Sodium: 988 mg 41.18%
    • Calcium: 319 mg 31.9%
    • Potassium: 628 mg 17.95%
    • Magnesium: 0 mg 0%
    • Iron: 6 mg 35.4%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 72 g %
    • Dietary Fiber: 11 g 44.69%
    • Sugar: 10 g
    • Protein: 15 g
    • Alcohol: 3 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 35.01%
    • Vitamin C 41.4%
    • Vitamin D 1%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch3
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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