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Early Summer Risotto with New Garden Vegetable & Herbs
SIMPLE BITES14Ingredients
45Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups vegetable stock
- 2 yellow squash (small or 4 baby)
- 6 baby carrots (scrubbed)
- 1/2 cup peas (shelled)
- 3 Tbsp. salted butter (divided)
- 1 Tbsp. extra-virgin olive oil
- 3/4 cup diced onion (I like to use red)
- 1 cup arborio rice
- 1/4 cup dry white wine (or vermouth)
- 1 cup freshly grated Parmesan
- salt (to taste)
- 1/4 tsp. ground white pepper (freshly, black works too)
- 2 Tbsp. fresh basil (chopped)
- 1 tsp. fresh thyme leaves
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1600mg67% |
| Potassium670mg19% |
| Protein16g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A70% |
| Vitamin C70% |
| Calcium35% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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