Italian Rice with Peas
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
564
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 51.3 μg | (86 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 521 mg | (13 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 40 grams Pancetta
- ½ bunch parsley
- 40 grams butter
- 350 grams short grain rice
- 1 ½ liters Beef broth
- 300 grams Peas (fresh, shelled)
- 4 Tbsps Parmesan (freshly grated)
- salt
- peppers (freshly ground)
Preparation steps
1.
Peel the onion and chop finely. Cut the pancetta into small cubes. Rinse the parsley, shake dry, put a few leaves aside and finely chop the rest. Melt 20 grams (approximately 1 tablespoon) of butter in a pot. Sauté the onion, pancetta and parsley until the bacon is crispy. Add the rice and mix well. Add approximately 250 ml (approximately 8 ounces) of broth, add the peas, mix and simmer over low heat for 20 minutes until the rice is al dente. Gradually add the remaining broth as needed.
2.
Chop the remaining parsley finely. Mix the remaining butter and the Parmesan into the rice, then season with salt and pepper and serve immediately with parsley and grated Parmesean.
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