Nora Cooks · by Nora★ 4.9 (14)
Creamy Vegan Risotto with Roasted Vegetables
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 14%
CARBS 69G65% OF CAL
4G FIBER59G OTHER6G TOTAL SUGAR
FAT 12G25% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio rice cooked with roasted vegetables, herbs, and vegan butter. Rich comfort food that's entirely plant-based.
mainitalian🍪 sheet pan🍳 skillet🍲 stockpot🔥 ovengluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 5 cups cut or cubed vegetables (see Note)
- 2 tablespoons olive oil
- 5 cups vegetable broth
- 2 tablespoons vegan butter
- 1 shallot, chopped small (or half a sweet onion)
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- 1 cup shredded vegan parmesan cheese (I used Violife)
- salt, to taste
- few shakes black pepper
- chopped parsley, optional for garnish
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 14%
CARBS 69G65% OF CAL
4G FIBER59G OTHER6G TOTAL SUGAR
FAT 12G25% OF CAL
6G SAT5G 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
- 30m
- Sodium
- 1074mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 43mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1074MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.