Vegetable Risotto with Parmesan
A creamy combination of milk with rice and sweet vegetables makes this Risotto one of the most satisfying meals you'll ever have.
- Course Side Dishes
- Prep. Time 10 mins
- Cooking Time 35 mins
- Yields 4 servings
Preparation
What You Need
Instructions
In heavy saucepan, heat oil over medium-high heat; sauté garlic, mushrooms, onion, basil and pepper, stirring, for 10 min or until mushrooms are browned. Add rice; cook, stirring for 1 min.
Reduce heat to medium. Stir in 3 cups (750 mL) of the milk and the stock; bring barely to boil. Cover and reduce heat to low; simmer for 10 min.
Stir in peppers and corn; cook, covered, for 15 min or until liquid is almost absorbed and rice is still slightly firm to the bite. Stir in remaining milk; then celery, lemon rind and Canadian Parmesan cheese until mixture is creamy. Add salt to taste.
Tips
*If using short-grain rice, 3 cups (750 mL) of milk will be needed. In step 2, add 2 1/2 cups (625 mL) of milk. In step 3, cook covered for 10 min.
Healthy Eating Tip: Energy matters- This rice, milk, corn, mushrooms and Parmesan cheese used in this recipe, make one serving an excellent source of riboflavin. Riboflavin helps our body release energy from food.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 520 CaloriesProtein: 19 g
Carbohydrate: 86 g
Fat: 12 g
Fibre: 4.5 g
Sodium: 490 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
36 %
/
396
mg
Folate:
73 %
Vitamin C:
95 %
Vitamin D:
38 %
Phosphorus:
38 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
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