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Pumpkin and Pancetta Rice
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 50 mins
Calories:
368
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation
Preparation steps
1.
Over medium high heat, fry pancetta until crispy. Set aside on paper towels to drain excess fat.
2.
Heat oil in a medium saucepan over medium heat. Add onions. Cook, stirring, for 3 minutes or until onion is tender. Add rice. Stir to coat.
3.
Add stock and pumpkin. Stir to combine. Cover and bring to a boil. Reduce heat to a simmer and cook for 20 minutes or until pumpkin is tender.
4.
Add the peas to the rice mixture and cook for another 5 minutes until the liquid is nearly absorbed. Add Parmesan and butter. Season with salt and pepper. Stir to combine.
5.
Remove from heat. Allow rice to sit for 5 minutes. Serve with pancetta slices on top.
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