Risotto Primavera

Gluten Free
Health score
56%
Risotto Primavera
45 min.
4
270kcal

Suggestions


Welcome to a delightful culinary experience with our Risotto Primavera! This vibrant dish is not only a feast for the eyes but also a wholesome addition to your meal repertoire. Perfectly gluten-free, it brings together a medley of fresh vegetables, making it an ideal choice for those seeking a light yet satisfying side dish or starter.

Imagine creamy Arborio rice, slowly cooked to perfection, absorbing the rich flavors of vegetable broth while being enriched with the crisp-tender textures of asparagus, broccoli, and sweet peas. Each bite is a celebration of springtime freshness, making it a wonderful option for any occasion, whether it’s a family dinner or a casual gathering with friends.

With a health score of 56 and only 270 calories per serving, this Risotto Primavera is a guilt-free indulgence that doesn’t compromise on taste. The addition of grated Parmesan cheese adds a touch of savory richness, elevating the dish to new heights. Ready in just 45 minutes, it’s a quick and easy recipe that will impress your guests and satisfy your cravings.

So, roll up your sleeves and get ready to create a dish that not only nourishes the body but also delights the palate. Risotto Primavera is sure to become a favorite in your kitchen!

Ingredients

  • 0.3 cup water 
  • 0.5 cup onion chopped
  • pound asparagus cut into 1-inch pieces
  • cup rice white uncooked
  • 29 ounces vegetable stock canned
  • cups broccoli florets 
  • cup peas sweet frozen
  • tablespoons parmesan cheese grated

Equipment

  • sauce pan

Directions

  1. In 3-quart saucepan, heat water to boiling. Cook onion and asparagus in water, stirring frequently, until crisp-tender.
  2. Remove mixture from saucepan.
  3. Spray saucepan with cooking spray; add rice to saucepan. Cook, stirring frequently, until rice begins to brown.
  4. Pour 1/2 cup of the broth over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add asparagus mixture, broccoli and peas with the last addition of broth.
  5. Sprinkle with cheese.

Nutrition Facts

Calories270kcal
Protein15.02%
Fat5.95%
Carbs79.03%

Properties

Glycemic Index
60.38
Glycemic Load
26.49
Inflammation Score
-9
Nutrition Score
23.693043737308%

Flavonoids

Luteolin
0.37mg
Isorhamnetin
7.47mg
Kaempferol
5.27mg
Myricetin
0.03mg
Quercetin
21.4mg

Nutrients percent of daily need

Calories:270.39kcal
13.52%
Fat:1.82g
2.81%
Saturated Fat:0.8g
4.97%
Carbohydrates:54.58g
18.19%
Net Carbohydrates:48.01g
17.46%
Sugar:7.61g
8.46%
Cholesterol:3.26mg
1.09%
Sodium:910.71mg
39.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.37g
20.74%
Vitamin K:102.76µg
97.87%
Vitamin C:62.92mg
76.26%
Manganese:0.96mg
47.78%
Vitamin A:1888.69IU
37.77%
Folate:118.92µg
29.73%
Fiber:6.57g
26.29%
Vitamin B1:0.33mg
22.23%
Phosphorus:210.91mg
21.09%
Copper:0.41mg
20.69%
Iron:3.72mg
20.67%
Selenium:12.79µg
18.28%
Vitamin B2:0.3mg
17.76%
Vitamin B6:0.35mg
17.35%
Potassium:550.58mg
15.73%
Vitamin B3:2.92mg
14.62%
Magnesium:52.42mg
13.1%
Zinc:1.95mg
13%
Vitamin E:1.76mg
11.72%
Vitamin B5:1.11mg
11.15%
Calcium:108.81mg
10.88%