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Risotto with Peppers

1 Reviews
100% would make this recipe again

Rice cooked in a broth with peppers.

Preparation : 10 min Cooking : 20 min
400 calories/serving
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Artery-healthy
  • Heart-healthy

Ingredients

1 onions, finely chopped 200 g
1 yellow or red sweet peppers, cut into 1 cm squares 200 g
1 1/2 cup chicken broth, low-sodium 375 mL
1 tbsp margarine non-hydrogenated 14 g
1 tbsp olive oil 15 mL
3/4 cup arborio rice 150 g
2 tbsp Parmesan cheese, grated 6 g
salt [optional]
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.

Method

  1. Finely chop the onion. Prepare the peppers then cut them into small squares (about 1 cm).
  2. Heat the broth in a small saucepan on the stove or in a microwave oven. Keep it warm while cooking the risotto (about 20 min).
  3. Melt the margarine and oil in a large skillet or saucepan. Sauté the onion 2-3 min, until it becomes translucent, then add the peppers and continue to cook 2 min. Add the rice , then sauté 1-2 min, with constant stirring, until the rice grains are well toasted and translucent.
  4. Cook the risotto using the warmed broth until the rice is creamy but still al dente. Remove from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with grated Parmesan cheese, then serve.

Nutrition Facts Table

per 1 Serving (260g)

Amount

% Daily Value

Calories

400

Fat

10 g

16 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

74 g

25 %

Fibre

3 g

13 %

Sugars

7 g

Protein

8 g

Vitamin A

33 %

Vitamin C

269 %

Calcium

7 %

Iron

8 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 2 ¼ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Cholesterol, Saturated Fat, Sodium
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin D, Vitamin K
Good source of  :
Potassium, Selenium, Vitamin B6, Vitamin E, Zinc
Excellent source of  :
Vitamin A, Vitamin C
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 0
Fats 2

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again