Italian Rice With Spring Vegetables
|Zucchini||1 Medium, diced|
|Asparagus spears||4 , chopped|
|Mushrooms||6 , sliced|
|Broccoli||1⁄2 Cup (8 tbs), chopped|
|Cauliflower||1⁄2 Cup (8 tbs), chopped|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Prosciutto slice/Ham slices||4 , chopped|
|Rice||8 Ounce (Preferably Italian Risotto)|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Beef stock||3 Cup (48 tbs)|
|Tomato||1 Medium, chopped|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Steam or cook in boiling water just until crisp for 5 minutes.
Heat in large skillet.
Add and saute until golden brown.
Add to pan and stir for 2 minutes.
Add slowly to rice, stirring often, on a medium-low heat until liquid is absorbed, approx 20 minutes.
Add to above rice along with cooked vegetables and stir well.
Add cheese, toss,
Serving size: Complete recipe
Calories 1952 Calories from Fat 521
% Daily Value*
Total Fat 58 g90%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 68.6 mg22.9%
Sodium 2861.7 mg119.2%
Total Carbohydrates 255 g85.2%
Dietary Fiber 15 g59.9%
Sugars 33.7 g
Protein 77 g154.6%
Vitamin A 53.6% Vitamin C 279.5%
Calcium 86.1% Iron 44.8%
*Based on a 2000 Calorie diet