Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (2)
Spring Vegetable Risotto Recipe
NUTRITION · PER SERVING30M COOK
CAL 33%·PRO 52%
CARBS 102G62% OF CAL
10G FIBER76G OTHER16G TOTAL SUGAR
FAT 18G24% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto with spring vegetables, prosciutto, and Parmigiano-Reggiano. Light yet rich, showcasing seasonal produce in a classic Italian dish.
mainitaliangrain bowlporkgluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tbsp olive oil
- 1 onion (peeled and chopped finely)
- 1 clove garlic (peeled and crushed)
- 150 g (3/4 cup) Arborio rice
- 75 ml (1/4 cup + 1 tbsp) white wine (optional, replace with stock if you'd prefer)
- 600 ml (2 1/2 cups) hot chicken or vegetable stock (use bouillon for gluten free)
- 1 tsp vegetable oil
- 30 g (1/3 cup) parmesan (grated)
- juice of ½ a lemon
- good pinch of salt and black pepper
- 12 stalks of asparagus (trimmed)
- 75 g (1/2 cup) frozen peas
- small bunch broccoli (chopped into small florets)
- 125 g (4.5 oz) fresh green beans (trimmed)
- squeeze of lemon juice
- freshly ground black pepper
- slices of prosciutto (optional)
At a glance
PER SERVING · TIME 30M
CAL 33%·PRO 52%
CARBS 102G62% OF CAL
10G FIBER76G OTHER16G TOTAL SUGAR
FAT 18G24% OF CAL
5G SAT13G 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
- 25m
- Sodium
- 900mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1268mg
- Calcium
- 272mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.