Zesty, Creamy Savoury Rice
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 114.9 μg | (192 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 296 μg | (99 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,095 mg | (27 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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