Zesty, Creamy Savoury Rice

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Zesty, Creamy Savoury Rice
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h.
Ready in
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 kcal(28 %)
Protein20.97 g(21 %)
Fat29.43 g(25 %)
Carbohydrates57.94 g(39 %)
Sugar added0 g(0 %)
Roughage4.18 g(14 %)
Vitamin A168.36 mg(21,045 %)
Vitamin D0.55 μg(3 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.25 mg(23 %)
Niacin5.56 mg(46 %)
Vitamin B₆0.15 mg(11 %)
Folate59.93 μg(20 %)
Pantothenic acid0.81 mg(14 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C10.37 mg(11 %)
Potassium288.82 mg(7 %)
Calcium447.87 mg(45 %)
Magnesium23.2 mg(8 %)
Iron1.1 mg(7 %)
Iodine2.25 μg(1 %)
Zinc1.46 mg(18 %)
Saturated fatty acids11.18 g
Cholesterol41.09 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 ½ cups
1 ¼ cups
0.333 cup
¼ cup
2 cloves
garlic (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
1
lemon (halved)
freshly ground peppers

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.