Rice Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons of Olive Oil2 Cups White Rice1 Cup Arborio Rice20 Green Beans (sliced)3 Carrots (sliced)2 Zucchini's (sliced)1 Oxo Vegetable, Beef or Chicken Stock Cube (or 1 cup of your preferred stock)2 tablespoons of mixed herbs
Heat olive oil in a frying pan or saucepan. Add the white and arborio rice and cook until lightly browned (approx 3 minutes), stirring occasionally.
Add 3 cups of hot water, sliced vegetables, herbs and stock, then stir.
Cover and simmer for about 20 minutes, stirring occasionally.
Remove cover and cook for 5 minutes (until all liquid is absorbed and rice is tender).
Serve.
Serving Size: Serves 4 small dinner plates
Add 3 cups of hot water, sliced vegetables, herbs and stock, then stir.
Cover and simmer for about 20 minutes, stirring occasionally.
Remove cover and cook for 5 minutes (until all liquid is absorbed and rice is tender).
Serve.
Serving Size: Serves 4 small dinner plates
Nutritional Info Amount Per Serving
- Calories: 360.6
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 248.4 mg
- Total Carbs: 67.0 g
- Dietary Fiber: 3.7 g
- Protein: 6.5 g
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