Green Spring Rice

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Green Spring Rice
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Health Score:
6,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
628
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie628 kcal(30 %)
Protein23.75 g(24 %)
Fat36.98 g(32 %)
Carbohydrates44.44 g(30 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A304.17 mg(38,021 %)
Vitamin D0.22 μg(1 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.23 mg(21 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.15 mg(11 %)
Folate53.2 μg(18 %)
Pantothenic acid0.39 mg(7 %)
Biotin1.43 μg(3 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C11.66 mg(12 %)
Potassium249.4 mg(6 %)
Calcium599.44 mg(60 %)
Magnesium40.67 mg(14 %)
Iron1.61 mg(11 %)
Iodine1.15 μg(1 %)
Zinc1.63 mg(20 %)
Saturated fatty acids19.53 g
Cholesterol80.97 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
3 tablespoons butter
1 onion (peeled and finely chopped)
2 stalks Celery (finely chopped)
cup Broad bean (double podded)
½ cup peas (frozen or fresh)
1 bunch Asparagus (woody ends snapped off and stalks cut into short lengths)
2 cups Risotto
½ cup dry white wine
4 cups chicken stock (or vegetable broth)
salt
peppers
3 tablespoons butter
1 ¼ cups Parmesan (grated)
How healthy are the main ingredients?
Parmesanolive oilonionCelerysalt

Preparation steps

1.
Heat the oil and butter in a large pan and add the onion, garlic and celery. Cook until soft and translucent.
2.
Add the asparagus to the pan and stir to coat.
3.
Add the rice and stir to coat in the butter.
4.
Pour in the wine and stir the rice while the wine is absorbed.
5.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
6.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
7.
Halfway through cooking add the peas and beans.
8.
Season and remove from the heat. Add the butter and Parmesan (mantecatura) and leave to melt into the risotto. Serve immediately.