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Spring Vegetable Risotto with Creamy Pesto
KITCHEN SANCTUARY18Ingredients
30Minutes
560Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (peeled and chopped finely)
- 1 clove garlic (peeled and crushed)
- 150 grams arborio rice
- 80 mL white wine (optional, replace with stock if you'd prefer)
- 600 mL vegetable stock (use bouillon for gluten free)
- 12 stalks asparagus (trimmed)
- 75 grams mangetout
- 30 grams vegetarian Parmesan ((use Italian-style vegetarian hard cheese for a vegetarian version), grated)
- 1/2 lemon
- 1 pinch salt (and black pepper)
- 5 handfuls baby spinach leaves (fresh)
- 8 tomatoes (cherry, grape, sliced in half)
- 2 radishes (sliced thinly)
- 2 Tbsp. crème fraiche
- 2 tsp. pesto (vegetarian)
- 5 sprigs parsley (roughly torn)
- freshly ground black pepper
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories560Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1420mg59% |
| Potassium1900mg54% |
| Protein16g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber14g56% |
| Sugars24g |
| Vitamin A190% |
| Vitamin C220% |
| Calcium20% |
| Iron40% |
* 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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