0
Print

Italian Vegetable Rice Bowl

0
Average: 0 (0 votes)
(0 votes)
Italian Vegetable Rice Bowl
494
calories
Calories
0
Print
easy
Difficulty
15 min.
Preparation
 • Ready in 25 min.
Ready in
Nutritions
Fat16.02 g
Saturated Fat Acids9.87 g
Protein29.84 g
Roughage13.92 g
Sugar added0 g
Calorie494
1 serving contains
Calories494
Protein/g29.84
Fat/g16.02
Saturated fatty acids/g9.87
Carbohydrates/g61.73
Added sugar/g0
Roughage/g13.92
Cholesterol/mg43.17
Vitamin A/mg126.35
Vitamin D/μg0.23
Vitamin E/mg0.67
Vitamin B₁/mg0.21
Vitamin B₂/mg0.32
Niacin/mg6.23
Vitamin B₆/mg0.36
Folate/μg178.29
Pantothenic acid/mg1.09
Vitamin B₁₂/μg0.56
Vitamin C/mg33.05
Potassium/mg1,009.24
Calcium/mg695.31
Magnesium/mg174.68
Iron/mg4
Zinc/mg2.54

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
1 ⅔ cups
1
shallot (finely chopped)
1 clove
garlic (finely chopped)
1 tablespoon
6 cups
8
small Artichoke
2 tablespoons
1 cup
Parmesan cheese (freshly grated)
1 ½ ounces
Parmesan cheese (a piece)
freshly ground peppers
parsley (chopped)
2 tablespoons
print shopping list

Preparation steps

Step 1/6
Heat 1 tbsp olive oil in a pan and sweat the shallots and the rice until translucent. Add the garlic and gradually stir in approximately 750 ml stock.
Step 2/6
Simmer until the stock has been absorbed, then stir in more stock. Continue in this way, adding more stock when the last ladleful has been absorbed, until the liquid has been absorbed and the rice is soft and creamy (It will take about 30 minutes).
Step 3/6
Meanwhile cut the sharp tips off the artichokes with scissors and remove the outer leaves. Halve lengthwise, sprinkle with lemon juice and cook in plenty of boiling water for about 7 minutes. Drain, refresh in cold water and drain thoroughly.
Step 4/6
Shortly before serving stir the grated Parmesan into the risotto and season to taste with salt and pepper. Shave thin shavings from the piece of Parmesan using a potato peeler.
Step 5/6
Heat 2 tbsp oil in a frying pan and gently fry the artichokes. Deglaze with vinegar and about 100 ml stock. Boil to reduce and season to taste with salt and pepper.
Step 6/6
Serve the risotto with the artichokes, scattered with Parmesan shavings and chopped parsley.

Add comment