Risotto with links and sweetcorn
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INGREDIENTS
INSTRUCTIONS
Heat oil in pot, add rice. Bake until rice gets glassy, then add water and start a 12 minute timer. Add cut links, corn, bouillon cube, salt, pepper and mix until the cube dissolves.When the timer runs out, remove pot from heat and cover. Wait a couple of minutes for the rice to soak up remaining water.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (5g) | ||
| Recipe Makes: 1 | ||
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| Calories: 40 | ||
| Calories from Fat: 40 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 155mg | 5 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 40
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