dish
Vegetarian Risotto with Three Bell Peppers

6
Serves
225
Calories
12
Nutrients
12
Vitamins

Ingredients

about 4 cups vegetable stock , or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 cup diced, mixed yellow, green and red bell peppers
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese

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

Serving Size: about 1/2 cup

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
225
Protein
6 g
Total Carbohydrate
38 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
2 g
Total Fat
5 g
Saturated Fat
2 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
7 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
67 %
Percent Calories from Fat
20 %
Vitamin A
1474 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
48 mg
Vitamin D
2 IU
Folate
9 mcg
Vitamin E
1 IU
Vitamin K
4 mcg
Pantothenic Acid
0 mg
Calcium
151 mg
Iron
1 mg
Phosphorus
77 mg
Potassium
77 mg
Sodium
301 mg
Zinc
0 mg