Browns Vegetable Risotto
Tasty low calorie entree or main, add chicken or fish as desired. You can use almost any vegetables, I tend to make it different every time but the recipe below is the tastiest combination I have found
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 5
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 onion diced
- 6 cups vegetable stock
- 1 cup mushrooms sliced
- 1 tablespoon canola oil
- 1 capsicum diced
- 3-6 cloves garlic crushed
- 1 cup frozen peas or broadbeans...or both
- 1.5 cups aborio rice uncooked
- 2 teaspoons thyme (fresh) finely chopped
- 2 tablespoon parmesan shredded
- Carbohydrate 81.8511875266403 g
- Cholesterol 1.44000000292153 mg
- Fat 4.60381600197174 g
- Fiber 3.98609995128003 g
- Protein 21.1029590188071 g
- Saturated Fat 0.688864400704819 g
- Serving Size 1 1 Serving (1851g)
- Sodium 4269.26005545919 mg
- Sugar 77.8650875753603 g
- Trans Fat 0.850552000885704 g
- Calories 459 calories
1. Fry the garlic and onion in oil on a medium to low heat until clear 2. Add the rice and cook for 1min 3. Add the wine and cook for 2 min 4. Add the vegetable stock one cup at a time, simmer on a medium heat 5. As stock absorbs add another cup and so on 6. After the 3 cup add the mushrooms and capsicum 7. Before adding last cup of stock add the peas 8. Once cooked, stir in the parmesan and thyme Stir in lemon juice just before serving to really boost the flavour
