dish
Vegetarian Risotto with Fresh Broccoli Florets

6
Serves
298
Calories
13
Nutrients
12
Vitamins

Ingredients

about 4 cups vegetable stock , or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
1 cup fresh broccoli florets

Cooking Instructions

1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent.

3. Add the rice to the onion mixture and stir.

4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

6. While the risotto is cooking, steam the broccoli florets in boiling salted water for 2 minutes. Drain.

7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the broccoli florets. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

8. Divide the risotto into serving dishes and sprinkle with Parmesan cheese.

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 6
Calories
298
Protein
10 g
Total Carbohydrate
48 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
6 g
Saturated Fat
2 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
9 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
68 %
Percent Calories from Fat
18 %
Vitamin A
285 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
15 mg
Vitamin D
2 IU
Folate
14 mcg
Vitamin E
1 IU
Vitamin K
30 mcg
Pantothenic Acid
0 mg
Calcium
156 mg
Iron
1 mg
Phosphorus
82 mg
Potassium
81 mg
Sodium
388 mg
Zinc
0 mg