Zesty, Creamy Savoury Rice

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Zesty, Creamy Savoury Rice
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h.
Ready in
Calories:
382
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein18 g(18 %)
Fat16 g(14 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.5 μg(13 %)
Vitamin E6.1 mg(51 %)
Vitamin K114.9 μg(192 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin12.4 mg(103 %)
Vitamin B₆0.3 mg(21 %)
Folate296 μg(99 %)
Pantothenic acid4.5 mg(75 %)
Biotin26.1 μg(58 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C62 mg(65 %)
Potassium1,095 mg(27 %)
Calcium278 mg(28 %)
Magnesium86 mg(29 %)
Iron3.7 mg(25 %)
Iodine54 μg(27 %)
Zinc3.2 mg(40 %)
Saturated fatty acids6.2 g
Uric acid168 mg
Cholesterol20 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
3 ½ cups vegetable stock
1 ¼ cups Arborio rice
0.333 cup dry white wine
¼ cup olive oil
2 cloves garlic cloves (minced)
2 cups green Asparagus (woody ends removed and halved)
2 cups white Asparagus (woody ends removed and halved)
2 cups Portobello Mushroom (brushed clean and sliced)
¼ cup double cream
1 cup Parmesan (grated)
1 lemon (halved)
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanolive oilgarlic clovelemonsalt

Preparation steps

1.
Combine the stock, rice, wine, oil, and garlic in a slow cooker.
2.
Cover with a lid and cook on a medium setting for 4 hours until the rice is tender. Stir in the asparagus, mushrooms, cream, and Parmesan.
3.
Cover and cook for a further 30-40 minutes until the asparagus is tender. Season to taste with salt and pepper.
4.
Halve the lemon and squeeze the juice from half into the risotto. Season again with salt and pepper.
5.
Ladle into bowls and grate over some lemon zest before serving.

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