Rice cooked in a broth with peppers.
|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|
|2 tbsp||olive oil||30 mL|
|3/4 cup||arborio rice||150 g|
|1 pinch||salt [optional]||0.2 g|
|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.
- Finely chop the onion. Prepare the peppers then cut them into small squares (about 1 cm).
- 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).
- Heat the 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.
- 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. Serve.
Nutrition Facts Table
per 1 serving (260g)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin K, Zinc
- Good source of :
- Potassium, Selenium, Vitamin B6
- Excellent source of :
- Vitamin A, Vitamin C, Vitamin E
- Diet-related health claims :
- Artery-healthy, Heart-healthy