Browns Vegetable Risotto
Tasty low-calorie dish that can be served with chicken or fish. The recipe can be varied by using different vegetables.
Tasty low-calorie dish that can be served with chicken or fish. The recipe can be varied by using different vegetables.
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 onion diced
- 6 cups vegetable stock
- 1 cup mushrooms sliced
- 1 tablespoon canola oil
- 1 capsicum diced
- 3-6 cloves garlic crushed
- 1 cup frozen peas or broadbeans...or both
- 1.5 cups aborio rice uncooked
- 2 teaspoons thyme (fresh) finely chopped
- 2 tablespoon parmesan shredded
- Carbohydrate 81.8511875266403 g
- Cholesterol 1.44000000292153 mg
- Fat 4.60381600197174 g
- Fiber 3.98609995128003 g
- Protein 21.1029590188071 g
- Saturated Fat 0.688864400704819 g
- Serving Size 1 1 Serving (1851g)
- Sodium 4269.26005545919 mg
- Sugar 77.8650875753603 g
- Trans Fat 0.850552000885704 g
- Calories 459 calories
Step-by-step
- Fry the garlic and onion in oil on a medium to low heat until clear
- Add the rice and cook for 1min
- Add the wine and cook for 2 min
- Add the vegetable stock one cup at a time, simmer on a medium heat
- As stock absorbs add another cup and so on
- After the 3 cup add the mushrooms and capsicum
- Before adding last cup of stock add the peas
- Once cooked, stir in the parmesan and thyme
I'm a busy mom of three, and I'm always looking for quick and healthy meals that my family will love. This Browns Vegetable Risotto is a lifesaver! It's packed with vegetables, so I know my kids are getting their nutrients, and it's also low in calories, so I can feel good about serving it to them.
The best part about this recipe is that it's so versatile. I can use whatever vegetables I have on hand, and it always turns out delicious. I've even made it with leftover roasted vegetables, and it was just as good. So if you're looking for a quick, healthy, and delicious meal, give this Browns Vegetable Risotto a try. You won't be disappointed!
