Vegetarian

Vegetable Risotto

Name: Vegetable Risotto
Yield: 1
Ingredients: 2.75 oz (78 g) long-grain rice; 1.16 oz (33 g) eggplant; 1.34 oz (38 g) zucchini; 0.46 oz (13 g) carrots; 0.63 oz (18 g) yellow onion; 0.01 oz (0.2 g) Mediterranean herb blend; 0.1 oz (2.8 g) fresh parsley; 0.1 oz (2.8 g) fresh dill; 0.63 oz (18 g) extra-virgin olive oil; 0.09 oz (2.6 g) fine salt

Ingredients, directions, and nutrition — adapted for your kitchen.

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Vegetable Risotto — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

long-grain rice2.75 oz (78 g)
eggplant1.16 oz (33 g)
zucchini1.34 oz (38 g)
carrots0.46 oz (13 g)
yellow onion0.63 oz (18 g)
Mediterranean herb blend0.01 oz (0.2 g)
fresh parsley0.1 oz (2.8 g)
fresh dill0.1 oz (2.8 g)
extra-virgin olive oil0.63 oz (18 g)
fine salt0.09 oz (2.6 g)

Directions

Dice the vegetables and sauté gently in oil. Add the cooked rice, seasonings, and chopped herbs and heat through.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

376kcal

6.6 gProtein

18.6 gFat

45.5 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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