Spring Vegetable Rice

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Spring Vegetable Rice
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
186
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie186 kcal(9 %)
Protein3.69 g(4 %)
Fat7.7 g(7 %)
Carbohydrates25.28 g(17 %)
Sugar added0 g(0 %)
Roughage0.48 g(2 %)
Vitamin A19.93 mg(2,491 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.09 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate7.92 μg(3 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.01 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7.52 mg(8 %)
Potassium17.44 mg(0 %)
Calcium34.25 mg(3 %)
Magnesium2.03 mg(1 %)
Iron0.39 mg(3 %)
Zinc0.04 mg(1 %)
Saturated fatty acids1.27 g
Cholesterol3.33 mg

Ingredients

for
6
Ingredients
1 bunch green Asparagus (cut into bite sized pieces)
4 cups vegetable stock
3 tablespoons olive oil
2 cups Risotto
1 lemon (zest coarsely grated)
1 bunch Chives (finely chopped)
How healthy are the main ingredients?
olive oilChiveslemon

Preparation steps

1.
Blanche the asparagus in boiling salted water for 5 minutes. Drain and plunge into iced water to stop the cooking. Drain well.
2.
Bring the stock to simmering point.
3.
Heat the oil in a saute pan. Add the rice and the lemon zest and stir until the rice is translucent.
4.
Gradually add the stock, stirring continuously, until the rice has absorbed all the liquid and is cooked al dente.
5.
Add the asparagus and chives. Continue cooking another 5 minutes, stirring continuously. Season to taste with salt and pepper before serving.