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Italian Rice With Spring Vegetables

Italian.Chef's picture
Ingredients
  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)
Directions

Steam or cook in boiling water just until crisp for 5 minutes.
Set aside.
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,

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Interest: 
Spring
Ingredient: 
Rice

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

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

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Italian Rice With Spring Vegetables Recipe