Green Veggie Risotto

RECIPESPLUS
10Ingredients
50Minutes
470Calories

Ingredients

US|METRIC
  • 3 1/2 ounces green beans
  • 3 1/2 ounces asparagus tips
  • 3 1/2 tablespoons butter
  • 3 1/2 ounces shallots (quartered)
  • 3 1/2 ounces baby portobello mushrooms (quartered)
  • 9 ounces risotto rice
  • 1 1/4 cups dry white wine
  • 1 1/4 cups chicken stock
  • 3 1/2 ounces frozen peas
  • Parmesan cheese (to serve)
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    Directions

    1. Cook green beans in boiling salted water for 4 mins. Add asparagus and cook for 2 mins. Drain.
    2. Melt butter in a large frying pan. Cook shallots for 5 mins, until starting to soften and brown. Add mushrooms and cook for 5 mins. Set aside. Add rice to pan and stir to coat in butter. Add 3/4 cup wine and cook until liquid is absorbed. Add remaining wine and stock, 1/2 cup at a time, and cook, stirring, until absorbed and rice is tender.
    3. Add vegetables. Season and cook for 5 mins. Serve with Parmesan cheese.
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    NutritionView More

    470Calories
    Sodium12% DV280mg
    Fat18% DV12g
    Protein22% DV11g
    Carbs22% DV66g
    Fiber16% DV4g
    Calories470Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol30mg10%
    Sodium280mg12%
    Potassium450mg13%
    Protein11g22%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A25%
    Vitamin C15%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.