Fresh Vegetable Risotto

FOODISTA
9Ingredients
40Minutes
110Calories

Ingredients

US|METRIC
  • 2 3/8 ounces soup (leek)
  • 10 ounces mushrooms (chopped)
  • long grain rice (2 cups reg.)
  • 1 bunch broccoli
  • 1/4 cup grated Parmesan cheese (or sub. Cheese Wh)
  • 1/4 teaspoon pepper
  • 3 1/2 ounces roasted red peppers (½ inch pieces)
  • 1 head radicchio
  • 6 1/2 cups boiling water
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    Directions

    1. In 4 quart saucepan, stir rice, mushrooms, leek soup mix and pepper into boiling water. Reduce heat to medium-low, simmer, uncovered 15 to 20 minutes, stirring frequently until rice is tender.
    2. While rice mixture is cooking, cut broccoli into 1 inch pieces. In 3 quart saucepan over high heat, heat broccoli pieces to boiling in 1 inch water. Reduce heat to low, simmer until broccoli is tender-crisp 8 to 10 minutes, drain. When rice is tender, stir in cheese, peppers and broccoli. Serve on radicchio leaves for main dish or with meat as a side dish. 6 servings.
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    NutritionView More

    110Calories
    Sodium15% DV360mg
    Fat2% DV1.5g
    Protein16% DV8g
    Carbs6% DV19g
    Fiber16% DV4g
    Calories110Calories from Fat10
    % DAILY VALUE
    Total Fat1.5g2%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium360mg15%
    Potassium640mg18%
    Protein8g16%
    Calories from Fat10
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A15%
    Vitamin C170%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.