Rice cooked in a broth with garden vegetables.
Rice dishes have an important place in the northern Italian cuisine. By the way, Italy is Europe's leading exporter of rice, mostly grown in the Po valley, between Turin and Milan. Thomas Jefferson, 3rd President of the USA, brought back a few grains of this rice, more heat-resistant than his homeland variety, so that it quickly gained acceptance.
3/4 cup | arborio rice | 150 g | |
1 1/2 cup | chicken broth, low-sodium, approximately | 375 mL | |
1 1/2 tbsp | olive oil | 23 mL | |
1 | onions, finely chopped | 200 g | |
1 | carrots, chopped into small dices | 100 g | |
1 | zucchini, chopped into small dices | 130 g | |
1/2 stalk | celery, chopped into small dices | 35 g | |
2 tbsp | frozen peas | 14 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
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.
per 1 serving (430 g)
Amount % Daily Value |
Calories 340 |
Fat 8 g 12 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 60 mg 3 % |
Carbohydrate 67 g 22 % |
Fibre 4 g 16 % |
Sugars 8 g |
Net Carbs 63 g |
Protein 7 g |
Vitamin A 70 % |
Vitamin C 34 % |
Calcium 6 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 2 ½ |
Fats | 1 ½ |