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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sara 76's Note:

    This was on a soup can label, and I thought it looked interesting. I haven't tried it yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200°C Bake potato, capsicum, and zucchini for 15 minutes.
    2. 2
      Meanwhile, heat the oil in a large, non stick saucepan (with a lid). Add the onion and cook for 2 minutes, or until softened.
    3. 3
      Add the aborio rice and toss to coat in oil. Add the soup, and 2 cans of water, mix well. Cover and simmer gently for 25 minutes, stirring often, until the rice is tender and all liquid is absorbed.
    4. 4
      Stir in the roasted vegetables, parmesan, and basil. Season with black pepper. Serve with a squeeze of lemon juice and extra basil.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Vegetable Risotto

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 423.8
     
    Calories from Fat 82
    19%
    Total Fat 9.1 g
    14%
    Saturated Fat 2.1 g
    10%
    Cholesterol 5.5 mg
    1%
    Sodium 130.6 mg
    5%
    Total Carbohydrate 75.5 g
    25%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.8 g
    19%
    Protein 9.2 g
    18%

    The following items or measurements are not included:

    condensed pumpkin soup

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