Vegetable Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Arborio rice dish loaded with fresh zucchini, squash, peas, and Parmesan cheese. This Italian comfort food is rich, satisfying, and perfect for showcasing seasonal vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups vegetable broth
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 clove garlic (minced)
- 1 cup arborio rice
- ½ cup dry white wine
- 1 cup diced zucchini
- 1 cup diced yellow squash
- ½ cup frozen peas
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 35m
- Sodium
- 1464mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 168mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.