Risotto (Rice With Vegetables)

Name: Risotto (Rice With Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sliced green onion; 1 c. shredded carrots; 1/2 c. chopped parsley; 6 Tbsp. oleo; 2 1/2 c. raw rice; 5 chicken bouillon cubes; 1 bay leaf; 1/2 tsp. salt; 1/4 tsp. dried thyme; 4 1/2 c. water

Eats Now Editorial Team · 806 kcal · Meat & Poultry

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Risotto (Rice With Vegetables) – a delicious recipe with green onion, carrots, parsley, oleo, rice, chicken bouillon cubes. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 c. sliced green onion
1 c. shredded carrots
1/2 c. chopped parsley
6 Tbsp. oleo
2 1/2 c. raw rice
5 chicken bouillon cubes
1 bay leaf
1/2 tsp. salt
1/4 tsp. dried thyme
4 1/2 c. water

1
Melt oleo in casserole dish.
2
Saute onions and carrots.
3
Add rice and saute until opaque.
4
Add bouillon cubes, bay leaf, salt, thyme and water.
5
Bring to boil.
6
Simmer 15 to 20 minutes.
7
Stir in parsley.

806

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. sliced green onion, 1 c. shredded carrots, 1/2 c. chopped parsley, 6 Tbsp. oleo, and more.

Yes, Risotto (Rice With Vegetables) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
806 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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