Vegetable Risotto for Kids
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
111
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 111 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots (peeled and coarsley grated)
- 1 shallot (finely chopped)
- ⅔ cup Long grain rice
- 1 ¾ ozs Broccoli (finely chopped)
Preparation
Kitchen utensils
1 Cutting board, 1 Mandoline, 1 große Bowl, 1 Teaspoon, 1 große Non-stick pan, 1 Wooden spoon, 1 kleiner Plate, 1 Small knife, 1 Citrus juicer, 1 Tablespoon, 1 Salad server, 1 Large knife
Preparation steps
1.
Put the carrots into a large pan and add the shalllot, rice, broccoli and 300ml water.
2.
Bring to the boil, cover and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
3.
Use a stick blender and whiz for a few seconds to make the mixture semi- smooth.
