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    You are in: Home / Recipes / Fresh Vegetable Risotto Recipe
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    Fresh Vegetable Risotto

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 13, 2013

      I made this with 3 cups of mixed veggies (seasonal) and it worked out a treat. I love that this recipes allows you to tweak it seasonally without changing any of the creaminess it has. Thanks for posting, my 4 children lived this! I forgot to mention I made this in my pressure cooker - dinner was on the table in under 15 minutes.

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    • on January 10, 2013

      One of my favorite things to make! I'm lactose intolerant, so I use lactose free cheese instead (I get this cheese called veggie shreds from HEB, made from soy and just use the whole bag!).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2006

      My SIL made this same risotto for a holiday dinner. It was very good--we kept going back for seconds, thirds, fourths...you get the idea! Hot, creamy, and full of veggies. It was delicious!

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    Nutritional Facts for Fresh Vegetable Risotto

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.2
     
    Calories from Fat 157
    38%
    Total Fat 17.5 g
    26%
    Saturated Fat 7.3 g
    36%
    Cholesterol 36.8 mg
    12%
    Sodium 327.1 mg
    13%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 3.5 g
    14%
    Sugars 3.9 g
    15%
    Protein 15.2 g
    30%

    The following items or measurements are not included:

    vegetable broth

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