Risotto with Spring Vegetables

Name: Risotto with Spring Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g arborio rice; 750 ml vegetable broth; 100 g asparagus; 80 g peas fresh; 80 g zucchini; 120 ml white wine; 50 g onion; 1 clove garlic; 30 g butter; 50 g parmesan cheese; 15 ml extra virgin olive oil; 5 g sea salt

40 minItalianMedium

Creamy risotto loaded with fresh spring vegetables and finished with butter and cheese.

420

Calories

14 g

Protein

18 g

Fat

48 g

Carbs

2 servings

180 g arborio rice
750 ml vegetable broth
100 g asparagus
80 g peas fresh
80 g zucchini
120 ml white wine
50 g onion
1 clove garlic
30 g butter
50 g parmesan cheese
15 ml extra virgin olive oil
5 g sea salt

Allergens:Dairy

Italian Risotto Vegetarian