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RECIPE
12 INGREDIENTS 10 STEPS 30min

Vegetable Risotto

4.7
3 Ratings
Learn how to make the perfect restaurant-style Risotto on a budget. Feel free to get creative with the vegetables you add, depending on what's in season!
Vegetable Risotto Recipe | SideChef
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Learn how to make the perfect restaurant-style Risotto on a budget. Feel free to get creative with the vegetables you add, depending on what's in season!
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
https://www.nickoskitchen.net/
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Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
https://www.nickoskitchen.net/
30min
Total Time
$6.52
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2
Vegetable Stock Pots
2 cups
Water , boiled
1 cup
Onions , diced
1/2 cup
1/2 cup
Carrots , diced
1/2 cup
Zucchini , diced
12 stalks
Cut off and use just the spear tips.
1/2 cup
1 Tbsp
Butter , softened
1 Tbsp
Shaved Parmesan Cheese
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
677
FAT
24.0 g
PROTEIN
18.1 g
CARBS
104.7 g

Cooking Instructions

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Step 1
Into a mixing jug, add Vegetable Stock Pots (2) and Water (2 cups) . Mix well until dissolved. Keep hot.
Step 2
Into a pan over medium heat, add Olive Oil (2 Tbsp) . Once warm, add Onions (1 cup) and Red Bell Peppers (1/2 cup) . Cook for 3 minutes, stirring gently with a rubber spatula throughout.
Step 3
Add Arborio Rice (1 cup) . Cook, stirring, for 30 seconds.
Step 4
Add 1/2 cup of the stock and cook, stirring, until it has been absorbed by the rice.
Step 5
Add Carrots (1/2 cup) and another 1/2 cup of the stock. Cook, stirring, until it has been absorbed by the rice.
Step 6
Add another 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
Step 7
Add Zucchini (1/2 cup) , Asparagus (12 stalks) , and the last 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
Step 8
Add Green Peas (1/2 cup) and mix through.
Step 9
Add Butter (1 Tbsp) and Shaved Parmesan Cheese (1 Tbsp) . Mix well.
Step 10
To serve, pile high in the center of a plate. Shake it to let the risotto take the form of the plate. Top with extra parmesan if desired.

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Nutrition Per Serving
Calories
677
% Daily Value*
Fat
24.0 g
31%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
18.6 mg
6%
Carbohydrates
104.7 g
38%
Fiber
11.6 g
41%
Sugars
13.2 g
--
Protein
18.1 g
36%
Sodium
157.1 mg
7%
Vitamin D
--
--
Calcium
158.7 mg
12%
Iron
5.0 mg
28%
Potassium
854.1 mg
18%
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