Rice Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Rice Risotto calories by ingredient
Introduction
Great as a summer meal Great as a summer mealNumber of Servings: 4
Ingredients
-
2 tablespoons of Olive Oil
2 Cups White Rice
1 Cup Arborio Rice
20 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
Tips
Add about 300-500g of diced meat (steak, chicken, sausages work well) if you want to add extra protein. Personally, I tend to add two small chicken breasts diced.
Simply cook the meat separately and add either with the veges or in the last 5 minutes as the water is absorbed.
Substitute veges for whatever is in season.
Directions
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.
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.
small dinner plates