Italian Meat and Rice Stew

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Italian Meat and Rice Stew
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Health Score:
6,9 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 kcal(27 %)
Protein21.22 g(22 %)
Fat35.53 g(31 %)
Carbohydrates36.39 g(24 %)
Sugar added0 g(0 %)
Roughage1.63 g(5 %)
Vitamin A227.78 mg(28,473 %)
Vitamin D0 μg(0 %)
Vitamin E1.02 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.19 mg(17 %)
Niacin7.09 mg(59 %)
Vitamin B₆0.22 mg(16 %)
Folate34.26 μg(11 %)
Pantothenic acid0.6 mg(10 %)
Biotin5.02 μg(11 %)
Vitamin B₁₂1.75 μg(58 %)
Vitamin C12.04 mg(13 %)
Potassium399.11 mg(10 %)
Calcium78.72 mg(8 %)
Magnesium30.6 mg(10 %)
Iron2.1 mg(14 %)
Iodine0.75 μg(0 %)
Zinc4.29 mg(54 %)
Saturated fatty acids16.69 g
Cholesterol112.07 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
¼ cup butter (plus 3 tbsp to stir in at the end)
1 onion (peeled and finely chopped)
2 cloves garlic (finely chopped)
1 pinch Saffron
4 cups chicken stock (or vegetable stock, heating to simmering point)
2 sprigs rosemary (finely chopped)
1 ⅔ cups lamb (cubed)
½ teaspoon ground Cumin
1 ¾ cups Risotto
cup dry white wine
2 ripe tomatoes (finely chopped)
3 tablespoons butter
How healthy are the main ingredients?
olive oilgarlicrosemaryonionCumintomato
Product recommendation
Suggested variation: ... Use 250g rose veal, cubed, instead of the lamb and omit the cumin.

Preparation steps

1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Stir the saffron into the stock.
3.
Add the rosemary and lamb to the onions and cook briskly until the lamb has browned on all sides. Add the cumin and rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
4.
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. 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.
5.
Stir the tomatoes in towards the end of cooking. When it is ready, season and remove from the heat. Add the extra 3 tbsp of butter (this is called the mantecatura) and leave to melt into the risotto for 3 minutes before stirring vigorously again. Serve immediately.