Creamy Italian Rice with Peas

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Creamy Italian Rice with Peas
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
597
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie597 kcal(28 %)
Protein11.49 g(12 %)
Fat24.12 g(21 %)
Carbohydrates81.24 g(54 %)
Sugar added0 g(0 %)
Roughage6.03 g(20 %)
Vitamin A289.81 mg(36,226 %)
Vitamin D0 μg(0 %)
Vitamin E0.69 mg(6 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.34 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate38.97 μg(13 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C8.19 mg(9 %)
Potassium144.62 mg(4 %)
Calcium28.73 mg(3 %)
Magnesium20.55 mg(7 %)
Iron1.43 mg(10 %)
Iodine0.8 μg(0 %)
Zinc0.61 mg(8 %)
Saturated fatty acids14.38 g
Cholesterol61.06 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
3
shallots (finely chopped)
1 ¾ cups
vialone nano risotto rice
½ cup
4 cups
6 tablespoons
Broad bean (podded and lightly crushed)
2 tablespoons
french Bean (sliced)
1 cup
2 tablespoons
chopped mint

Preparation steps

1.
Melt 75g of the butter in a large shallow pan, add the shallots and fry gently until softened. Add the rice and cook for a few moments to absorb the butter.
2.
Add the wine and cook until evaporated.
3.
Season with pepper. Add a ladleful of stock and cook until absorbed. Cook for 15-20 minutes in total, adding the stock, a ladleful at a time, stirring constantly until the stock has been absorbed before adding more stock.
4.
Add both beans and the peas and cook for 2-3 minutes. Stir in the mint and the remaining butter.
5.
Spoon into serving dishes and sprinkle with Parmesan cheese. Serve immediately.