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Ingredients
US|METRIC
4 SERVINGS
- 2 cups arborio (Rice-, is traditional, but I used brown basmati.)
- 5 cups vegetable broth
- 1 cup milk (I used skim.)
- 1 cup ricotta (I used low-fat.)
- 1 cup shredded Parmesan (plus more for garnish if desired )
- 1/2 lb. asparagus (fresh or frozen chopped)
- 2 cups corn (fresh cut from the cob, or frozen corn)
- 1/2 cup red bell peppers (diced)
- 3 Tbsp. shallot (small diced, fresh or dried like Penzeys)
- 2 cloves minced garlic
- 3 Tbsp. butter
- salt
- pepper
- basil (optional)
- toasted pine nuts (optional)
- shredded Parmesan (optional)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol75mg25% |
Sodium1880mg78% |
Potassium730mg21% |
Protein29g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate110g37% |
Dietary Fiber8g32% |
Sugars11g |
Vitamin A50% |
Vitamin C60% |
Calcium50% |
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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