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
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calories: nutritioninformation