Winter Vegetable Risotto Recipe | Yummly

Winter Vegetable Risotto

FORKS OVER KNIVES(1)
AmyDiana: "This recipe is so good! Super filling and tasty🧡" Read More
16Ingredients
40Minutes
270Calories
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Ingredients

US|METRIC
  • 1 medium carrot (peeled and diced)
  • 1 parsnip (medium, peeled and diced)
  • 2 cups butternut squash (peeled, seeded, and diced, about 1 pound)
  • 1 tablespoon fresh rosemary (chopped, or thyme)
  • 5 1/2 cups vegetable stock (vegan)
  • 1/2 cup dry white wine
  • 2 garlic cloves (minced)
  • 1 cup chopped onion (or shallot)
  • 1 cup arborio rice (uncooked)
  • 1/2 cup milk (unsweetened, unflavored plant)
  • 2 tablespoons tahini
  • 1/4 cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon mirin (see note)
  • sea salt
  • freshly ground black pepper
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    NutritionView More

    270Calories
    Sodium43% DV1030mg
    Fat6% DV4g
    Protein18% DV9g
    Carbs16% DV48g
    Fiber24% DV6g
    Calories270Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium1030mg43%
    Potassium500mg14%
    Protein9g18%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A140%
    Vitamin C30%
    Calcium10%
    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.

    Reviews(1)

    AmyDiana a year ago
    This recipe is so good! Super filling and tasty🧡

    PlanShop