Spring Roasted Vegetable Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted vegetable risotto made with arborio rice or brown rice, asparagus, cherry tomatoes, and bell peppers finished with goat cheese. Colorful and comforting, it's a vegetarian one-dish meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 shallot; finely minced
- 2 cloves of garlic; minced
- 1 tablespoon butter
- 1/2 cup white wine (or vegetable broth)
- 1/2 cup vegetable broth
- 2 cups Almond Breeze Unsweetened Original Almondmilk
- 1 1/2 cups short grain brown rice (you can also use white but I enjoy the nutty flavor the brown rice provides)
- 1 cup grape tomatoes
- 1 bunch of asparagus; washed and chopped
- 2 bell peppers; sliced
- Salt
- pepper
- olive oil
- Fresh chopped parsley for garnish
- 2-4 oz crumbled goat cheese (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h
- Sodium
- 461mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 204mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.