Creamy Rice with Green Vegetable

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Creamy Rice with Green Vegetable
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
250
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie250 kcal(12 %)
Protein9.85 g(10 %)
Fat12.19 g(11 %)
Carbohydrates25.23 g(17 %)
Sugar added0 g(0 %)
Roughage0.71 g(2 %)
Vitamin A41.66 mg(5,208 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.11 mg(9 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.06 mg(4 %)
Folate13.95 μg(5 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.33 μg(3 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C3.06 mg(3 %)
Potassium79.48 mg(2 %)
Calcium242.15 mg(24 %)
Magnesium12.08 mg(4 %)
Iron0.46 mg(3 %)
Iodine0.75 μg(0 %)
Zinc0.57 mg(7 %)
Saturated fatty acids4.21 g
Cholesterol14.88 mg

Ingredients

for
4
Ingredients
2 tablespoons vegetable oil
1 onion (finely chopped)
1 ⅛ cups Risotto
3 cups hot vegetable stock
1 bunch Asparagus (trimmed)
juiced and zested lemons (from one lime)
½ cup Parmesan (grated)
How healthy are the main ingredients?
Parmesanonionlemon
Preparation

Kitchen utensils

1 Pot, 1 Measuring cups, 1 Whisk, 1 Small knife, 1 Cutting board, 1 Large knife, 3 gefrierfeste Bowls oder Gefrierdosen (à 500 ml Inhalt), 1 Hand mixer, 1 Sieve, 1 Tablespoon, 1 Immersion blender, 1 evtl. ice cream scoop, 1 Plastic wrap, 1 Small bowl

Preparation steps

1.
Heat the oil in a large pan and gently cook the onion until soft but not brown.
2.
Add the rice, stir to coat in the oil then add two ladles of the hot stock. Cook, stirring all the time, until the stock has been absorbed by the rice then continue adding the stock, a little at a time, and cook until the rice is just tender.
3.
Meanwhile, steam the asparagus until tender then chop. Stir the lemon juice into the risotto, season with salt and pepper and gently stir in the cooked asparagus.
4.
Serve in warm bowls with the lemon zest and grated parmesan scattered over.