Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Vegetable Rice
1 hr 15 min.
Time:
755
calories
Calories:
Health Score:
87 / 100
Ingredientsfor
- Ingredients
- 1 stalk Leeks
- 1 Bell pepper
- 1 Bell pepper
- 250 grams Zucchini
- 200 grams Broccoli
- 1 Eggplant
- 100 grams button Mushroom
- 1 onion
- 4 garlic cloves
- 3 tsps olive oil
- 500 grams Rice (preferably a mixture of equal parts brown rice, basmati rice and white rice)
- 50 grams Tomato paste
- 200 milliliters Riesling
- 1 ½ liters vegetable stock
- salt
- peppers
- 50 grams butter
- 50 grams Parmesan
- 3 Tbsps freshly chopped Fresh herbs (such as parsley, thyme, tarragon, basil, chervil)
Preparation
1.
Rinse vegetables (except onion and garlic) and clean mushrooms and cut into small cubes. Peel onion and garlic and chop finely. In a pot, sauté garlic and onion in hot olive oil briefly. Add remaining vegetables and cook for about 2 minutes. Stir in rice and tomato paste and cook, stirring, for 1-2 minutes.
2.
Add wine and broth to pot. Season with salt and pepper. Cook the risotto in a preheated oven at 200°C (about 400°F) for about 1 hour. When the rice is tender, stir in butter and Parmesan. Mix in the herbs just before serving, with more herbs as a garnish.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 112 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |