Spring Veggie Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto studded with spring vegetables: fava beans, asparagus, and sun-dried tomatoes. A luxurious yet light main that celebrates the season with fresh, bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tbsp olive oil
- 2 shallots (finely chopped)
- 4 scallions (finely chopped)
- 2 cloves garlic (minced)
- 1 cup arborio rice
- 2/3 cup dry white wine
- 4 - 6 cups vegetable broth (kept hot on the stove)
- 1/3 cup heavy cream
- 1/2 cup Parmesan (grated)
- 1 cup fava beans (shelled)
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 lemon (cut into thin wedges)
- kosher salt
- Black Pepper
At a glance
PER SERVING · TIME 50M
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
- 45m
- Sodium
- 2047mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1110mg
- Calcium
- 295mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2047MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.