Skinnytaste · by Gina Homolka★ 4.8 (12)
Baked Risotto Recipe
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 16%
CARBS 49G77% OF CAL
2G FIBER0G ADDED0G INTRINSIC44G OTHER3G TOTAL SUGAR
FAT 3G11% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy oven-baked risotto with asparagus and peas, requiring no stovetop stirring. Tender rice finished with Parmesan for spring flavor.
mainitalian🫕 dutch oven🥄 saucepan🔥 oven🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 ½ cups arborio rice
- 5 cups low-sodium vegetable broth (or chicken broth, divided)
- 12 ounces asparagus (thick-stem if possible, tough ends trimmed off and spears cut into 1- inch pieces)
- 2 cloves garlic (grated)
- ½ cup parmesan cheese (freshly grated, plus more for garnish (check labels for vegetarian))
- ½ plus ⅛ teaspoon kosher salt
- ¾ cup frozen peas (thawed)
- Freshly ground black pepper (for garnish)
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 16%
CARBS 49G77% OF CAL
2G FIBER0G ADDED0G INTRINSIC44G OTHER3G TOTAL SUGAR
FAT 3G11% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 476mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 115mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.