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Italian Vegetable Risotto

a slight citrus tang balances out this creamy vegie packed risotto

The ingredient of Italian Vegetable Risotto

  • 3 cups massel vegetable liquid stock
  • 2 tablespoons olive oil
  • 3 medium zucchini roughly chopped
  • 250g cherry tomatoes
  • 1 small brown onion finely chopped
  • 1 garlic clove crushed
  • 2 cups arborio rice
  • 1 3 cup lemon juice
  • 1 3 cup shredded fresh basil leaves
  • 1 4 cup finely grated parmesan cheese

The Instruction of italian vegetable risotto

  • place stock and 2 cups cold water in a saucepan over high heat bring to the boil reduce heat to low simmer until needed
  • meanwhile heat half the oil in a large heavy based saucepan over medium high heat add zucchini and tomatoes cook stirring for 2 to 3 minutes or until lightly browned transfer to a bowl heat remaining oil in pan add onion and garlic cook stirring for 2 minutes or until softened add rice cook stirring for 1 minute add lemon juice bring to the boil
  • reduce heat to low add 1 ladle of stock mixture to rice cook stirring with a wooden spoon until liquid has absorbed repeat with remaining stock 1 ladle at a time add vegetable mixture to rice mixture with last ladle of stock cook for 3 to 4 minutes or until rice is tender remove from heat stir in basil and cheese serve

Nutritions of Italian Vegetable Risotto

calories: 516 718 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 87 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 12 grams protein
calories: 5 milligrams cholesterol
calories: 809 7 milligrams sodium
calories: https schema org
calories: nutritioninformation

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