Name: Vegetable Risotto
Total time: PT1800.0S
Yield: 2
Ingredients: 2 Vegetable Stock Pot; 2 cup Water; 2 tablespoon Olive Oil; 1 cup Onion; 1/2 cup Red Bell Pepper; 200 gram Arborio Rice; 1/2 cup Carrot; 1/2 cup Zucchini; 12 stalk Asparagus; 1/2 cup Green Peas; 1 tablespoon Butter; 1 tablespoon Shaved Parmesan Cheese

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!

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Vegetable Risotto

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Nicko's Kitchen

Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

https://www.nickoskitchen.net/

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!

30MINS

Total Time

$6.52

Cost Per Serving

Ingredients

Servings

US / Metric

Vegetable Stock Pots

2 cups

Water, boiled

2 Tbsp

Olive Oil

1 cup

Onion, diced

1/2 cup

Red Bell Pepper, diced

1 cup

Arborio Rice

1/2 cup

Carrot, diced

1/2 cup

Zucchini, diced

12 stalks

Asparagus

Cut off and use just the spear tips.

1/2 cup

Green Peas

1 Tbsp

Butter, softened

1 Tbsp

Shaved Parmesan Cheese

Nutrition Per Serving

VIEW ALL

Calories

677

Fat

24.0 g

Protein

18.1 g

Carbs

104.7 g

Add to plan

Vegetable Risotto

Save

Nicko's Kitchen

Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.

https://www.nickoskitchen.net/