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Wittmershaus: "Would make this again. good not great" Read More
17Ingredients
40Minutes
450Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. avocado oil
- 1 butternut squash (small, peeled and cut into 1/2-inch dice)
- 10 oz. baby bella mushrooms (cleaned and halved)
- 1 lb. Brussels sprouts (halved)
- salt
- pepper
- 1 Tbsp. avocado oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 1/2 cups arborio rice
- 32 oz. vegetable broth (plus more as needed to thin)
- 3 sprigs fresh thyme (plus more for garnish)
- 1/2 cup vegan Parmesan (grated, I used Follow Your Heart)
- pepper
- salt
- microgreens (or arugula)
- pomegranate arils (for garnish, optional)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1080mg45% |
Potassium1080mg31% |
Protein11g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate78g26% |
Dietary Fiber10g40% |
Sugars9g |
Vitamin A230% |
Vitamin C170% |
Calcium15% |
Iron35% |
* 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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Reviews(3)
Deb 4 years ago
I’m impressed the risotto turned out so well! I guess it’s a myth you have to stir constantly for an hour. My husband and I really enjoyed this dish, but my kids weren’t as thrilled.
Martina Lara 5 years ago
Amazing! I used real Parmesan instead and some spices of my preference! I loved the pomegranate seeds on top!