15Ingredients
610Calories
40Minutes

The mundane routine of dinner can be difficult to surpass. It is important to keep new recipe in your back pocket in case you are feeling sick of the ordinary. Here is one for the books. Try our Country Risotto. They are not only healthy but packed with flavor. Try this Country Risotto recipe out and let us know your thoughts in the comments below. You can also give this recipe a star rating.

Ingredients

  • 300 grams risotto rice (Oriente)
  • 1 deciliter olive oil
  • 1 deciliter white wine
  • 1 shallot (chopped)
  • 1 zucchini (small, grated)
  • 1 red pepper (cut into chunks)
  • 9 deciliters vegetable broth
  • 1 tablespoon unsalted butter
  • 1 pepper
  • 1 sprig spinach
  • 1 tomato
  • mushrooms (cut into quarters)
  • 1 handful peas
  • 2 carrots
  • parmesan cheese (for sprinkling)

Directions

  1. Brown the shallot in the olive oil in a pan.
  2. Add the rice and let fry a little, stirring.
  3. Add the white wine.
  4. Add the mushrooms and the grated zucchini as well as the other vegetables cut into small pieces.
  5. Add the vegetable broth gradually, as the rice dries.
  6. Cook at low heat.
  7. Once the rice is cooked (after 15-20 minutes), remove from the heat and add the butter and the Parmesan cheese.
  8. Stir and serve the rice immediately.
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NutritionView more

610Calories
Sodium41%DV990mg
Fat42%DV27g
Protein20%DV10g
Carbs26%DV77g
Fiber24%DV6g

PER SERVING *

Calories610Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat6g30%
Trans Fat
Cholesterol10mg3%
Sodium990mg41%
Potassium610mg17%
Protein10g20%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate77g26%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Edna J. 19 Jun 2015
I loved this hearty vegetarian risotto. It has so many wonderful flavors from the variety of vegetables that go into it. One thing I've learned from making risotto is to keep the broth on the stove over low heat. That way you can ladle warm broth into your risotto as you need it. I served this in a large pot on the table with bowls of parmesan and chopped parsley that my family could add themselves.