Italiandinnervegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Risotto
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
17Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.8 g
Carbohydrates3.6 g
Fiber1.1 g
Sugars2.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium219 mg
Calcium9.2 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline6.2 mg
Caffeine0 mg
Water87 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 70. The excerpt below is the record exactly as published.
Vegetable Risotto. Boil some rice as for curry. Stew 3 tomatoes ^ hour with pepper, salt, and a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.