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Brown Rice and Vegetable Risotto


Brown Rice and Vegetable Risotto Recipe

Ingredients:
  • 1 quart vegetable broth, or as needed
  • 5 cups water, or as needed
  • 1/2 pound asparagus, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups short-grain brown rice
  • 2 carrots, peeled and diced
  • 2 zucchini, diced
  • 1/2 cup green peas, thawed if frozen
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon butter
  • salt and ground black pepper to taste
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/6 of a recipe
Amount Per Serving
Calories 322
Total Fat 10.7g
Saturated Fat 3.7g
Cholesterol 13mg
Sodium 565mg
Total Carbohydrate 47.1g
Dietary Fiber 6.1g
Sugars 7g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

36.0458876658


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