Spring Vegetable Risotto

Spring Vegetable Risotto

Spring Vegetable Risotto

By tastykitchen.com
45 minutes

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Details
  • Servings:   6
  • Calories:   431
  • Protein:   14g
  •  
  • Fiber:   7g
  • Sugar:   6g
  • Carb Total:   63g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   9g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 1 bunch Asparagus, Cut Into Bite-sized Pieces
  • 2 cups Peas
  • 1 wheel Shallot, Diced
  • 3 cloves Garlic, Minced
  • 1 bulb Leek, White Parts Sliced
  • 1 whole Lemon, Juiced And Zested
  • 2 cups Arborio Rice
  • 6 cups Broth, Vegetable Or Chicken
  • 1 cup Dry White Wine
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • ½ cups Parmesan Cheese
  • 2 Tablespoons Fresh Herbs: Dill, Chives, Or Italian Parsley
Instructions

Spring Vegetable Risotto serves 6 original recipe by tastykitchen.com.

View original preparation instructions

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