Easier if you don't have time to stand and stir a dish on the hob. Serves 2 adults and 1 baby generously
Preheat the oven to 200 degrees and put stock on to heat in a pan.
Heat the oil in a separate pan, add the onion and fry until soft.
Add the garlic, and after a few seconds add the other vegetables (leave out sweetcorn for now). Cook until start to soften.
Add the sweetcorn and the rice and stir to make sure that all the grains have a light coating of oil.
Add 500ml stock and bring to the boil, then transfer to an overproof dish (with lid).
Cover the dish and put it in the over to cook for 30 minutes.
After 30 minutes, stir gently and check whether the rice is cooked. If not, add more hot stock if necessary and bake for a further 10 minutes.
Remove from the oven once rice is cooked. Add the butter (if using), Parmesan cheese, black pepper and chopped parsley and stir again.
Cover the dish and leave it to rest for a few minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 260 | ||
Calories from Fat: 241 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 67.3mg | 21 % | |
Sodium 122.3mg | 4 % | |
Potassium 125mg | 3 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
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