Vikalinka · by Julia Frey of Vikalinka
Roasted Vegetable Risotto
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 20%
CARBS 48G44% OF CAL
4G FIBER40G OTHER4G TOTAL SUGAR
FAT 22G46% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto loaded with roasted asparagus and green beans, finished with basil pesto. An elegant vegetarian main with fresh garden flavors.
mainitaliangrain bowl⚙️ food processor🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 50g / 2½ cups fresh basil
- 50g / 1/3 cup blanched almonds
- 50g / 1/3 cup Parmesan cheese
- 4 tbsp olive oil (extra virgin)
- 1 clove garlic
- 1 lemon (juice only)
- 300g / 1/2 cup risotto rice
- 125ml / 1/2 cup dry white wine
- 500ml / 2 cups vegetable stock
- 500ml / 2 cups water
- 2 tbsp olive oil (extra virgin)
- Salt to taste
- 200g / 7 oz asparagus
- 200g / 7 oz green beans
- 1 tbsp olive oil (extra virgin)
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 20%
CARBS 48G44% OF CAL
4G FIBER40G OTHER4G TOTAL SUGAR
FAT 22G46% OF CAL
4G SAT18G 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
- 461mg
- 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
- 291mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.