Arboria rice with veggies
Heat oil over medium heat; cook onion and garlic, stirring often, until softened.
Stir in lemon rind, thyme, salt and pepper.
Add rice and carrots, stirring until well coated.
Stir in 1/2 cup of the stock' cook, stirring constantly, until liquid is absorbed.
Keep adding stock, 1/2 cup at a time, cooking and stirring until each addition is absorbed before adding next, about 15 minutes.
Stir in asparagus and yellow pepper, add more stock, cook until rice is tender and asparagus tender crisp.
Stir in peas and any remaining stock; cook, stirring for 2 minutes or until risotto is very creamy but still fluid.
I added more stock each time, and stirred occasionally.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 203 | ||
Calories from Fat: 11 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 677.2mg | 23 % | |
Potassium 245mg | 6 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 39g | ||
Protein 5.2g | 7 % | |
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: 203
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