Risotto, vegetable, brown rice

Vegetable risotto with brown rice is a cooked dish made with brown rice, vegetables, red kidney beans and cashew nuts. It mainly provides carbohydrate, with some fat and protein. Per 100g, this recipe provides 573 kJ of energy, 17g of carbohydrate, 6.2g of fat and 4g of protein.

Carbohydrate provides energy, while protein supports the growth and repair of body tissues. This dish also contains magnesium, which contributes to normal muscle and nerve function. For people monitoring energy, salt or saturated fat intake, the amounts eaten and any added ingredients are worth considering. Full nutrient figures for this recipe are in the tables below.