Italian Rice with Peas

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Italian Rice with Peas
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
564
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie564 cal.(27 %)
Protein18 g(18 %)
Fat21 g(18 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K51.3 μg(86 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.4 mg(29 %)
Folate116 μg(39 %)
Pantothenic acid2.2 mg(37 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C19 mg(20 %)
Potassium521 mg(13 %)
Calcium190 mg(19 %)
Magnesium139 mg(46 %)
Iron4.3 mg(29 %)
Iodine15 μg(8 %)
Zinc3.2 mg(40 %)
Saturated fatty acids11.1 g
Uric acid212 mg
Cholesterol35 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 onion
40 grams Pancetta
½ bunch parsley
40 grams butter
350 grams short grain rice
1 ½ liters Beef broth
300 grams Peas (fresh, shelled)
4 Tbsps Parmesan (freshly grated)
salt
peppers (freshly ground)
How healthy are the main ingredients?
Parmesanparsleyonionsalt

Preparation steps

1.

Peel the onion and chop finely. Cut the pancetta into small cubes. Rinse the parsley, shake dry, put a few leaves aside and finely chop the rest. Melt 20 grams (approximately 1 tablespoon) of butter in a pot. Sauté the onion, pancetta and parsley until the bacon is crispy. Add the rice and mix well. Add approximately 250 ml (approximately 8 ounces) of broth, add the peas, mix and simmer over low heat for 20 minutes until the rice is al dente. Gradually add the remaining broth as needed.

2.

Chop the remaining parsley finely. Mix the remaining butter and the Parmesan into the rice, then season with salt and pepper and serve immediately with parsley and grated Parmesean.