Risotto with Peppers

1 Reviews
100% would make this recipe again

Rice cooked in a broth with peppers.

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Preparation : 10 min Cooking : 20 min
400 calories/serving

Ingredients

1 onions, finely chopped 7.1 oz
1 yellow or red sweet peppers, cut into 1 cm squares 7.1 oz
1 1/2 cup chicken broth, low-sodium 12.8 fl.oz
1 tbsp margarine non-hydrogenated 0.5 oz
1 tbsp olive oil 0.5 fl.oz
3/4 cup arborio rice 5.3 oz
2 tbsp Parmesan cheese, grated 0.3 oz
1 pinch 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 (260 g)

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

Net Carbs

71 g

Protein

8 g

Vitamin A

33 %

Vitamin C

269 %

Calcium

7 %

Iron

8 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2 ½
Meat and Alternatives 0
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

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

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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