FeelGoodFoodie · by Yumna Jawad★ 5.0 (29)
Mushroom and Pea Risotto Recipe
NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 20%
CARBS 51G62% OF CAL
3G FIBER44G OTHER4G TOTAL SUGAR
FAT 10G27% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy arborio risotto loaded with mushrooms and peas, finished with parmesan. A classic Italian comfort dish that's hearty, earthy, and satisfying as a meatless main.
mainitaliangrain bowlgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 cup arborio rice
- 4 cups low sodium vegetable broth (divided)
- 8 ounces baby bella mushrooms (sliced)
- 2 tablespoons olive oil
- ½ medium yellow onion
- 2 cloves garlic clove (minced)
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup frozen peas (thawed)
- ½ cup shredded parmesan cheese
At a glance
PER SERVING · TIME 35M
CAL 16%·PRO 20%
CARBS 51G62% OF CAL
3G FIBER44G OTHER4G TOTAL SUGAR
FAT 10G27% OF CAL
3G SAT7G 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
- 5m
- Cook
- 30m
- Sodium
- 896mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 350mg
- Calcium
- 149mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 896MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.