Rice Vegetable Risotto recipe - How to make Rice Vegetable Risotto
Main Procedure- Heat the butter in a pan, add the onions and sauté till they turn translucent.
- Add the garlic and celery and sauté for a few more seconds.
- Add all the vegetables and salt and mix well.
- When the vegetables have softened a little, add the rice, cream, milk and ½ cup of water and mix well.
- Bring to boil and simmer for a few minutes, adding more water if required.
- Add the pepper, mix well and serve hot.
Nutrient values per serving
| Energy | 261 cal |
| Protein | 6.7 g |
| Carbohydrates | 26.5 g |
| Fiber | 1.7 g |
| Fat | 13.8 g |
| Cholesterol | 33.5 mg |
| Vitamin A | 467.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 24.1 mg |
| Folic Acid | 7.3 mcg |
| Calcium | 166.3 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 205.2 mg |
| Potassium | 77.5 mg |
| Zinc | 0.8 mg |